Improvement of physicochemical properties and in vitro anti-inflammatory potentials of fermented cereals through synergistic fermentation and formulations

Food Bioscience 2026

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Authors: Praise Temilade Ozabor, Johnson Olaleye Oladele, Ebenezer I. O. Ajayi, Gbohunmi Ayomide Sholagbade, Oluwakemi Omolara Agoi, I. F. Fadahunsi
DOI: 10.1016/j.fbio.2026.108498
Cited by: 1
References: 39

Fields of Study & Subjects

Food composition and properties Polysaccharides and Plant Cell Walls GABA and Rice Research

Publication details

Journal / source
Food Bioscience
Publisher
Elsevier BV
Volume
78
Pages
108498–108498
Publication date
19 February 2026
Language
EN