Anti-inflammatory effects of a naturally lacto-fermented cucumber product on RAW 264.7 macrophages in association with increased functional ingredients-Reference-Cited by-同舟云学术

Anti-inflammatory effects of a naturally lacto-fermented cucumber product on RAW 264.7 macrophages in association with increased functional ingredients

Published:2023-12 Issue: Volume:20 Page:101039
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Kao Chien-Chia,Lin Jin-Yuarn^ORCID

Funder

Council of Agriculture

National Science and Technology Council

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference40 articles.

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3. In vitro characterization of lactic acid bacterial strains isolated from fermented foods with anti-inflammatory and dipeptidyl peptidase-Ⅳ inhibition potential;Bhatia;Brazilian Journal of Microbiology,2023

4. Traditionally fermented pickles: How the microbial diversity associated with their nutritional and health benefits?;Behera;Journal of Functional Foods,2020

5. Eating fermented: Health benefits of LAB-fermented foods;Castellone;Foods,2021

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