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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Springer India
2021
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| Materias: | |
| 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 |