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Updated: May 5, 2026

DNBS/TNBS Colitis Models: Providing Insights Into Inflammatory Bowel Disease and Effects of Dietary Fat
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バードックを添加し,さまざまな先物でアヒルのソーセージの品質と味を改善する効果

Li Cui1, Xuan Zhao2, Xingye Song2

  • 1Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.

Biology
|September 4, 2025
PubMed
まとめ

アヒルのソーセージにバードック粉と 乳酸バクテリアの発酵を加えることで 抗酸化物質の活性が著しく増加し 味も改善されました この組み合わせは 機能的な食品の開発のための 栄養の質と感覚的魅力を高めます

キーワード:
抗酸化能力バードックアヒルのソーセージ乳酸細菌オフオードル

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