Fermentation Enhances Antioxidant, Antiplatelet, and Anti-Inflammatory Properties of Oat- and Soy-Derived Dairy Alternatives
发酵增强燕麦和大豆衍生乳制品替代品的抗氧化、抗血小板和抗炎特性
期刊:Cells
影响因子:5.2
doi:10.3390/cells15080663
Mills, Stephanie A; Barr, David; Mehrotra, Shikhar; Chakraborty, Paramita; Koutis, Nikolaos; Liepouris, Georgios; Moysidou, Ilianna; Vogiatzaki, Lydia; Shiels, Katie; Saha, Sushanta Kumar; Ofrydopoulou, Anna; Tsoupras, Alexandros
