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Postbiotics produced at laboratory and industrial level as potential functional food ingredients with the capacity to protect mice against Salmonella infection |
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| Authors: | E. Dunand P. Burns A. Binetti C. Bergamini G. H. Peralta L. Forzani J. Reinheimer G. Vinderola |
| Affiliation: | 1. Facultad de Ingeniería Química, Instituto de Lactología Industrial (INLAIN, UNL-CONICET), Universidad Nacional del Litoral, Santa Fe, Argentina;2. Departamento de Matemática, Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santa Fe, Argentina |
| Abstract: | |
| Keywords: | fermented milk functional food ingredient postbiotics proteolytic activity Salmonella |