In vitro characterization and in vivo toxicity, antioxidant and immunomodulatory effect of fermented foods; Xeniji™

• المؤلفون الرئيسيون: Noraisyah Zulkawi (مؤلف), Kam Heng Ng (مؤلف), Rizi Zamberi (مؤلف), Swee Keong Yeap (مؤلف), Dilan Satharasinghe (مؤلف), Indu Bala Jaganath (مؤلف), Anisah Binti Jamaluddin (مؤلف), Sheau Wei Tan (مؤلف), Wan Yong Ho (مؤلف), Noorjahan Banu Alitheen (مؤلف), Kamariah Long (مؤلف)
• التنسيق: كتاب
• منشور في: BMC, 2017-06-01T00:00:00Z.
• الموضوعات: article
• الوصول للمادة أونلاين: Connect to this object online.

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...