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Characterizing Histone Post-translational Modification Alterations in Yeast Neurodegenerative Proteinopathy Models
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Fermented Soy Products: Beneficial Potential in Neurodegenerative Diseases

Chan Ho Jang1, Jisun Oh2, Ji Sun Lim2

  • 1School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Korea.

Foods (Basel, Switzerland)
|April 3, 2021
PubMed

Keywords:
Alzheimer’s diseaseParkinson’s diseasefermented soybean productsgut microbiotaisoflavones

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