Enhancing the antioxidant and anti-inflammatory potentials of mulberry-derived postbiotics through submerged fermentation with B. subtilis H4 and B. amyloliquefaciens LFB112-Reference-Cited by-同舟云学术

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Enhancing the antioxidant and anti-inflammatory potentials of mulberry-derived postbiotics through submerged fermentation with B. subtilis H4 and B. amyloliquefaciens LFB112

Published:2024-08 Issue: Volume:60 Page:104252
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Abbas Zaheer^ORCID,Tong Yucui,Zhang Jing,Wang Junyong,Guo Henan,Cheng Qiang,Marhaba ,Zhou Yichen,Ahmad Baseer,Wei Xubiao,Si Dayong^ORCID,Zhang Rijun

Publisher

Elsevier BV

Reference73 articles.

1. Fermentation and pathogen control: A risk assessment approach;Adams;International Journal of Food Microbiology,2002

2. Comparison of oven-drying methods for Determination of moisture content in feed ingredients;Ahn;Asian-Australasian J. Anim. Sci.,2014

3. INOS-mediated nitric oxide production and its regulation;Aktan;Life Sciences,2004

4. Traditional Uses, Phytochemistry and Pharmacology of Ficus Carica: A review;Badgujar;Pharmacien Biologiste,2014

5. Determination of antioxidants by DPPH radical scavenging activity and Quantitative Phytochemical analysis of Ficus Religiosa;Baliyan;Molecules,2022

Cited by 1 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

1. Potential Role and Mechanism of Mulberry Extract in Immune Modulation: Focus on Chemical Compositions, Mechanistic Insights, and Extraction Techniques;International Journal of Molecular Sciences;2024-05-14

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