Identification of Spices Promoting the Growth of Lactic Acid Bacteria and Modulation of Tight Junction Protein at mRNA Level by the Fermented Product of Red Pepper (Capsicum annuum L.) in HT-29 Cell

Autor:	Myung June Chung, Min Jae Shin, Ji Hyun Kim, Sae Hun Kim
Rok vydání:	2021
Předmět:	Nutrition and Dietetics Tight junction biology biology.organism_classification Lactic acid Ht29 cell chemistry.chemical_compound Capsicum annuum Mrna level chemistry Pepper Fermentation Food science Bacteria Food Science
Zdroj:	Journal of the Korean Society of Food Science and Nutrition. 50:16-28
ISSN:	2288-5978 1226-3311
DOI:	10.3746/jkfn.2021.50.1.16
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::80431dbc41aaee9dc60b68c873cbc795 https://doi.org/10.3746/jkfn.2021.50.1.16 Zobrazit plný text záznamu