Antiviral activity of fermented foods and their probiotics bacteria towards respiratory and alimentary tracts viruses

The recent COVID-19, a viral outbreak calls for a high demand for non-conventional antiviral agents that can reduce the risk of infections and promote fast recovery. Fermented foods and their probiotics bacteria have recently received increasing interest due to the reported potential of high antivir...

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Detalles Bibliográficos
Autores principales: Muhialdin, Belal J., Zawawi, Norhasnida, Abdull Razis, Ahmad Faizal, Bakar, Jamilah, Zarei, Mohammad
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier Ltd. 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8036130/
https://www.ncbi.nlm.nih.gov/pubmed/33867696
http://dx.doi.org/10.1016/j.foodcont.2021.108140

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8036130/
https://www.ncbi.nlm.nih.gov/pubmed/33867696
http://dx.doi.org/10.1016/j.foodcont.2021.108140

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