Anti-inflammatory potential of a malleable matrix composed of fermented whey proteins and lactic acid bacteria in an atopic dermatitis model
- Standort
-
Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
-
1476-9255
- Umfang
-
Online-Ressource
- Sprache
-
Englisch
- Anmerkungen
-
online resource.
- Erschienen in
-
Anti-inflammatory potential of a malleable matrix composed of fermented whey proteins and lactic acid bacteria in an atopic dermatitis model ; volume:4 ; number:1 ; day:21 ; month:3 ; year:2007 ; pages:1-10 ; date:12.2007
Journal of Inflammation ; 4, Heft 1 (21.3.2007), 1-10, 12.2007
- Urheber
-
Beaulieu, Josée
- Beteiligte Personen und Organisationen
-
Dupont, Claude
Lemieux, Pierre
SpringerLink (Online service)
- DOI
-
10.1186/1476-9255-4-6
- URN
-
urn:nbn:de:1111-2016073030621
- Rechteinformation
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
14.08.2025, 10:45 MESZ
Datenpartner
Dieses Objekt wird bereitgestellt von:
Deutsche Nationalbibliothek. Bei Fragen zum Objekt wenden Sie sich bitte an den Datenpartner.
Deutsche Nationalbibliothek. Bei Fragen zum Objekt wenden Sie sich bitte an den Datenpartner.
Beteiligte
- Beaulieu, Josée
- Dupont, Claude
- Lemieux, Pierre
- SpringerLink (Online service)
Ähnliche Objekte (12)
Production and characterization of bacterial cellulose from kombucha-fermented soy whey
Importance of lactic acid bacteria in Asian fermented foods
Hypolipidemic effects of lactic acid bacteria fermented cereal in rats
Probiotic potentials of lactic acid bacteria isolated from Egyptian fermented food
Probiotic potential of lactic acid bacteria obtained from fermented curly kale juice
Assessing a Fermented Whey Beverage Biofortified with Folate as a Potential Folate Source for Humans
Anti-atherosclerotic effect of traditional fermented cheese whey in atherosclerotic rabbits and identification of probiotics
Probiotic potential of lactic acid bacteria isolated from Ethiopian traditional fermented Cheka beverage
A GC–MS based metabolic profiling of fermented tomato by lactic acid bacteria
Flavor design by advanced fermentation techniques for lactic acid fermented malt-based beverages
Lactiplantibacillus plantarum 299V-fermented soy whey improved the safety and shelf life of Pacific oysters (Magallana gigas)
Genotypic characterization and safety assessment of lactic acid bacteria from indigenous African fermented food products
Production and characterization of bacterial cellulose from kombucha-fermented soy whey
Importance of lactic acid bacteria in Asian fermented foods
Hypolipidemic effects of lactic acid bacteria fermented cereal in rats
Probiotic potentials of lactic acid bacteria isolated from Egyptian fermented food
Probiotic potential of lactic acid bacteria obtained from fermented curly kale juice
Assessing a Fermented Whey Beverage Biofortified with Folate as a Potential Folate Source for Humans
Anti-atherosclerotic effect of traditional fermented cheese whey in atherosclerotic rabbits and identification of probiotics
Probiotic potential of lactic acid bacteria isolated from Ethiopian traditional fermented Cheka beverage
A GC–MS based metabolic profiling of fermented tomato by lactic acid bacteria
Flavor design by advanced fermentation techniques for lactic acid fermented malt-based beverages
Lactiplantibacillus plantarum 299V-fermented soy whey improved the safety and shelf life of Pacific oysters (Magallana gigas)
Genotypic characterization and safety assessment of lactic acid bacteria from indigenous African fermented food products
Production and characterization of bacterial cellulose from kombucha-fermented soy whey
Importance of lactic acid bacteria in Asian fermented foods
Hypolipidemic effects of lactic acid bacteria fermented cereal in rats
Probiotic potentials of lactic acid bacteria isolated from Egyptian fermented food
Probiotic potential of lactic acid bacteria obtained from fermented curly kale juice
Assessing a Fermented Whey Beverage Biofortified with Folate as a Potential Folate Source for Humans
Anti-atherosclerotic effect of traditional fermented cheese whey in atherosclerotic rabbits and identification of probiotics
Probiotic potential of lactic acid bacteria isolated from Ethiopian traditional fermented Cheka beverage
A GC–MS based metabolic profiling of fermented tomato by lactic acid bacteria
Flavor design by advanced fermentation techniques for lactic acid fermented malt-based beverages
Lactiplantibacillus plantarum 299V-fermented soy whey improved the safety and shelf life of Pacific oysters (Magallana gigas)