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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier Ltd.
2021
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| Materias: | |
| 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 |