Improving the antioxidant and anticancer potential of Cinnamomum cassia via fermentation with Lactobacillus plantarum

por Eweys, Aya S., Zhao, Yan-Sheng, Darwesh, Osama M.
Publicado 2022

Fermentation Affects the Antioxidant Activity of Plant-Based Food Material through the Release and Production of Bioactive Components

por Zhao, Yan-Sheng, Eweys, Aya Samy, Zhang, Jia-Yan, Zhu, Ying, Bai, Juan, Darwesh, Osama M., Zhang, Hai-Bo, Xiao, Xiang
Publicado 2021