Editorial: Immunomodulation by food components via dendritic cells
Saved in:
Main Author: | Satoshi Hachimura |
---|---|
Format: | Article |
Language: | English |
Published: |
Frontiers Media S.A.
2024-12-01
|
Series: | Frontiers in Nutrition |
Subjects: | |
Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2024.1532493/full |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Crossroad of Tradition and Innovation – The Application of Lactic Acid Fermentation to Increase the Nutritional and Health-Promoting Potential of Plant-Based Food Products – a Review
by: Anna Maria Ogrodowczyk, et al.
Published: (2021-04-01) -
Diversity of cultivable lactic acid bacteria and bacilli in traditional fermented foods in Vietnam
by: Giang Phan Thi Hang, et al.
Published: (2024-12-01) -
Machine Learning Prediction of Leuconostoc spp. Growth Inducing Spoilage in Cooked Deli Foods Considering the Effect of Glycine and Sodium Acetate
by: Mayumi Kataoka, et al.
Published: (2024-12-01) -
Current status and potential of bacteriocin-producing lactic acid bacteria applied in the food industry
by: Qingping Liang, et al.
Published: (2025-01-01) -
Gut Microbiota Regulates the Homeostasis of Dendritic Epidermal T Cells
by: Jinwoo Chung, et al.
Published: (2024-12-01)