https://scholars.lib.ntu.edu.tw/handle/123456789/629613
標題: | Modulatory Effect of Fermented Black Soybean and Adlay on Gut Microbiota Contributes to Healthy Aging | 作者: | Koh, Yen-Chun Kuo, Lee-Han Chang, Ya-Yun Tung, Yen-Chen Lo, Yi-Chen MIN-HSIUNG PAN |
關鍵字: | Bacillus subtilis natto; adlay; black soybean; fermentation; gut microbiota; natural aging | 公開日期: | 三月-2023 | 出版社: | WILEY | 卷: | 67 | 期: | 5 | 來源出版物: | Molecular nutrition & food research | 摘要: | Aging is a natural process characterized by a multifactorial, physical decline, and functional disability. Nevertheless, healthy aging can be achieved by following a multidirectional strategy. The current study aims to investigate the anti-aging potential of fermented black soybean and adlay (FBA). |
URI: | https://scholars.lib.ntu.edu.tw/handle/123456789/629613 | ISSN: | 1613-4125 | DOI: | 10.1002/mnfr.202200700 |
顯示於: | 食品科技研究所 |
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