HIGHLIGHTS
- who: Jacob Ojobi Omedi et al. from the State Key Laboratory of Food Science and Technology, Laboratory of Baking and Fermentation Science, Jiangnan University, Wuxi, China have published the research work: Potential Health Benefits of Yeast-Leavened Bread Containing LAB Pediococcus pentosaceus Fermented Pitaya (Hylocereus undatus): Both In Vitro and In Vivo Aspects, in the Journal: Foods 2022, 11, x FOR PEER REVIEW Figure 3. Effect of pitaya fermentate in bread diets on pro-inflammatory cytokines, including 13 IL-1u03b2 of 15 of /2022/
- what: A high u03b2-glucosidase (5.51 U/mL) producing LAB . . .
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