Anti-hangover and anti-hypertensive effects in vitro of fermented persimmon juice
This study aimed to develop and characterize a fermented persimmon juice with potential anti-hangover and anti-hypertensive effects using gamma-aminobutyric acid (GABA)-producing lactic acid bacteria. Results showed the co-fermentation of Lactobacillus plantarum C17 and Lactobacillus pentosus Lp-B p...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2019-01-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/19476337.2019.1680578 |