EM-T3Comprehensive Reviews in Food Science and Food Safety2024-02-20第 23 卷第 2 期，e13305-e13305高影响力 · 前 1%

Probiotic‐fermented edible herbs as functional foods: A review of current status, challenges, and strategies

Rui CuiGuangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety
Cong ZhangGuangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety
Zhen‐Hui Pan Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety
Teng‐Gen Hu Guangdong Academy of Agricultural Sciences
Hong Wu Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety

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关键词

probiotic fermentation culinary herbs functional foods biotransformation gut microbiota probiotic metabolites antimicrobial activity antioxidant activity anti-inflammatory activity skin protection gut microbiota modulation health risks synthetic biology

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Comprehensive Reviews in Food Science and Food SafetyWiley (Blackwell Publishing)

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ISSN: 1541-4337

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引用这篇

CUI R, ZHANG C, PAN Z, et al. Probiotic‐fermented edible herbs as functional foods: A review of current status, challenges, and strategies[J]. Comprehensive Reviews in Food Science and Food Safety, 2024, 23(2): e13305-e13305. DOI:10.1111/1541-4337.13305.

著录项

学科: 工学食品科学与工程食品科学
类型: 研究论文
期刊: Comprehensive Reviews in Food Science and Food Safety
卷期页: 第 23 卷第 2 期，e13305-e13305
出版: 2024-02-20
语言: 英语
DOI: 10.1111/1541-4337.13305

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