Postbiotics produced at laboratory and industrial level as potential functional food ingredients with the capacity to protect mice against Salmonella infection
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DOI: 10.1111/jam.14276
Abstract: To determine the protective capacity against Salmonella infection in mice of the cell‐free fraction (postbiotic) of fermented milk, produced at laboratory and industrial level. read more here.
Keywords: capacity; salmonella infection; produced laboratory; industrial level ... See more keywords