Funder
Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Reference84 articles.
1. Acurcio LB, Sandes SHC, Bastos RW, Sant’anna FM, Pedroso S, Reis DC, Nunes ÁC, Cassali GD, Souza MR, Nicoli JR. Milk fermented by Lactobacillus species from Brazilian artisanal cheese protect germ-free-mice against Salmonella Typhimurium infection. Beneficial Microbes. 8: 579-588 (2017)
2. Aguilar-Toalá J, Garcia-Varela R, Garcia H, Mata-Haro V, González-Córdova A, Vallejo-Cordoba B, Hernández-Mendoza A. Postbiotics: an evolving term within the functional foods field. Trends in Food Science and Technology. 75: 105-114 (2018)
3. Akkasheh G, Kashani-Poor Z, Tajabadi-Ebrahimi M, Jafari P, Akbari H, Taghizadeh M, Memarzadeh MR, Asemi Z, Esmaillzadeh A. Clinical and metabolic response to probiotic administration in patients with major depressive disorder: a randomized, double-blind, placebo-controlled trial. Nutrition. 32: 315-320 (2016)
4. Akter S, Park JH, Jung HK. Potential health-promoting benefits of paraprobiotics, inactivated probiotic cells. Journal of Microbiology and Biotechnology. 30: 477-481 (2020)
5. Araya M, Morelli L, Reid G, Sanders M, Stanton C, Pineiro M, Ben Embarek P. Joint FAO/WHO Working group report on drafting guidelines for the evaluation of probiotics in food. London, Canada: World Health Organization, Food and Agriculture Organization of the United Nations (2002)
Cited by
15 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献