Co-Fermentation by Lactobacillus brevis B7 Improves the Antioxidant and Immunomodulatory Activities of Hydroponic Ginseng-Fortified Yogurt

The development of convenient and accessible health-functional foods has become an area of increased interest in recent years. Probiotics, ginseng, and yogurts have been recognized as representative nutraceutical products. To improve the functionality of yogurts, co-fermentation was performed during...

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Detalles Bibliográficos
Autores principales: Song, Myung-Wook, Park, Ji-Young, Lee, Hyun-Sook, Kim, Kee-Tae, Paik, Hyun-Dong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8471523/
https://www.ncbi.nlm.nih.gov/pubmed/34573079
http://dx.doi.org/10.3390/antiox10091447

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8471523/
https://www.ncbi.nlm.nih.gov/pubmed/34573079
http://dx.doi.org/10.3390/antiox10091447

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