Antiviral activity of fermented foods and their probiotics bacteria towards respiratory and alimentary tracts viruses

Antiviral activity of fermented foods and their probiotics bacteria towards respiratory and alimentary tracts viruses

Show other versions (1)

The recent COVID-19, a viral outbreak calls for a high demand for non-conventional antiviral agents that can reduce the risk of infections and promote fast recovery. Fermented foods and their probiotics bacteria have recently received increasing interest due to the reported potential of high antivir...

Full description

Bibliographic Details
Main Authors: Abdull Razis, A.F (Author), Bakar, J. (Author), Muhialdin, B.J (Author), Zarei, M. (Author), Zawawi, N. (Author)
Format: Article
Language:English
Published: Elsevier Ltd 2021
Series:Food Control
Subjects:
Antiviral
Fermented foods
Immune system
Probiotics
Viruses
Online Access:View Fulltext in Publisher
View in Scopus

Similar Items

Similar Items