Enhancing the antioxidant and anti-inflammatory potentials of mulberry-derived postbiotics through submerged fermentation with B. subtilis H4 and B. amyloliquefaciens LFB112
| Autor: | Abbas, Zaheer, Tong, Yucui, Zhang, Jing, Wang, Junyong, Guo, Henan, Cheng, Qiang, Marhaba, Zhou, Yichen, Ahmad, Baseer, Wei, Xubiao, Si, Dayong, Zhang, Rijun |
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| Zdroj: | In Food Bioscience August 2024 60 |
| Databáze: | ScienceDirect |
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