Artigo · Revista · 2026

Improvement of physicochemical properties and in vitro anti-inflammatory potentials of fermented cereals through synergistic fermentation and formulations

Temilade OZABOR, Johnson Olaleye Oladele, Ebenezer I. O. Ajayi, Gbohunmi Ayomide Sholagbade, Oluwakemi Omolara Agoi, I. Fadahunsi

Food Bioscience

• Acesso fechado
• Internacional · 2 países

Ir para a editora10.1016/j.fbio.2026.108498