Ameliorative effect of probiotic fermented Litchi chinensis juice on phytochemical composition and oxidative stress-linked diabetes
Abstract The present study was designed to analyze the effect of fermentation (natural and commercial probiotic fermentation) on phytochemical composition and the antidiabetic effect of Litchi chinensis juice. The Litchi juices underwent natural fermentation (NFLJ) and commercial probiotic fermentat...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Springer
2025-07-01
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| Series: | Discover Food |
| Subjects: | |
| Online Access: | https://doi.org/10.1007/s44187-025-00493-5 |
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