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Volumn 286, Issue , 2018, Pages 55-65

Effect of selected strains of lactobacilli on the antioxidant and anti-inflammatory properties of sourdough

Author keywords

Anti inflammatory activity; Antioxidant activity; Ex vivo assays; Lactobacilli; Peptidases; Sourdough

Indexed keywords

HYDROLASE; I KAPPA B; IMMUNOGLOBULIN ENHANCER BINDING PROTEIN; INTERLEUKIN 1ALPHA; INTERLEUKIN 1BETA; REACTIVE OXYGEN METABOLITE; ANTIINFLAMMATORY AGENT; ANTIOXIDANT; I KAPPA B BETA; PEPTIDE; PEPTIDE HYDROLASE;

EID: 85050103721     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2018.07.018     Document Type: Article
Times cited : (51)

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