In vitro characterization and in vivo toxicity, antioxidant and immunomodulatory effect of fermented foods; Xeniji™
Abstract Background Xeniji, produced by fermenting various types of foods with lactic acid bacteria and yeast, has been commonly consumed as functional food. However, nutrition value, bioactivities and safety of different fermented products maybe varies. Methods Organic acid and antioxidant profiles...
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| Main Authors: | , , , , , , , , , , |
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| Format: | Book |
| Published: |
BMC,
2017-06-01T00:00:00Z.
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