Antiviral activity of fermented foods and their probiotics bacteria towards respiratory and alimentary tracts viruses

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Antiviral activity of fermented foods and their probiotics bacteria towards respiratory and alimentary tracts viruses

The recent COVID-19, a viral outbreak calls for a high demand for non-conventional antiviral agents that can reduce the risk of infections and promote fast recovery. Fermented foods and their probiotics bacteria have recently received increasing interest due to the reported potential of high antivir...

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Bibliographic Details
Published in:	Food Control
Main Author:	Muhialdin B.J.; Zawawi N.; Abdull Razis A.F.; Bakar J.; Zarei M.
Format:	Review
Language:	English
Published:	Elsevier Ltd 2021
Online Access:	https://www.scopus.com/inward/record.uri?eid=2-s2.0-85104063082&doi=10.1016%2fj.foodcont.2021.108140&partnerID=40&md5=b9ed9be388f85b2a226da00f73a7cb20

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