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| Innovative and practical conditioning beverages for public health and athletic performance: Focus on immunopotentiation by lactic acid bacteria B240 |
| Minchul Lee, Kyunghee Kim |
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Phys Act Nutr. 2019;23(2):13-15. Published online June 30, 2019 DOI: https://doi.org/10.20463/jenb.2019.0011 |
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Exopolysaccharides from lactic acid bacteria in fermented foods and beverages Lactic Acid Bacteria in Food Biotechnology. 2022;305-317  Applications and Interactions of Bacteriocins from Lactic Acid Bacteria in Foods and Beverages Bacteriocins of Lactic Acid Bacteria. 1993;63-91 Lactic acid bacteria as antifungal agents Advances in Fermented Foods and Beverages. 2015;333-353 Genetically modified lactic acid bacteria in food and beverages: Safety concerns for industry and clinical use Lactic Acid Bacteria in Food Biotechnology. 2022;349-363 Wine Phenolic Compounds: Antimicrobial Properties against Yeasts, Lactic Acid and Acetic Acid Bacteria Beverages. 2017;3(3):29 A promising innovative technique for mycotoxin detoxification from beverages using biofilms of lactic acid bacteria Innovative Food Science & Emerging Technologies. 2022;82:103165 Lactic Acid Bacteria-Fermentable Cereal- and Pseudocereal-Based Beverages Microorganisms. 2021;9(12):2532 The Possibility of Obtaining Buckwheat Beverages Fermented with Lactic Acid Bacteria and Bifidobacteria Milk Substitutes - Selected Aspects. 2021; Lactic Acid Bacteria and Gut Health Lactic Acid Bacteria. 2019;239-260 Functional and Nutritious Beverages Produced by Lactic Acid Bacteria Nutrients in Beverages. 2019;419-465 |
