Preparation and evaluation of novel functional fermented dairy products containing propolis and cinnamon

Novel functional food products might be an easy accessible and eligible approach to help reduce the risk of severe viral infections including SARS-CoV-2. Hence a product containing probiotics, propolis and cinnamon was developed and interferences of the ingredients were characterized. Yogurts were p...

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Detalles Bibliográficos
Autores principales: Gunes-Bayir, Ayşe, Bilgin, Mehmet Gültekin, Guclu, Duygu, Pogda, Sultan, Dadak, Agnes
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer India 2021
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8487671/
https://www.ncbi.nlm.nih.gov/pubmed/34629508
http://dx.doi.org/10.1007/s13197-021-05255-6

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8487671/
https://www.ncbi.nlm.nih.gov/pubmed/34629508
http://dx.doi.org/10.1007/s13197-021-05255-6

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