In vitro bioactivities of coffee brews fermented with the probiotics Lacticaseibacillus rhamnosus GG and Saccharomyces boulardii CNCM-I745
Mei Zhi Alcine Chan, Yuyun Lu, Shao‐Quan Liu
Topics & Concepts
Saccharomyces boulardiiProbioticLactobacillus rhamnosusFermentationFood scienceAntioxidantIn vitroChemistryIC50BiochemistryBiologyLactobacillusBacteriaGeneticsProbiotics and Fermented FoodsCoffee research and impactsMicrobial Metabolites in Food Biotechnology