Publication | Open Access

Antioxidant and anti-inflammatory effects of an ethanol fraction from the Schisandra chinensis baillon hot water extract fermented using Lactobacilius paracasei subsp. tolerans

Food ChemistryFood Bioactive CompoundEthanol FractionMedicineAnti-inflammatory EffectsLactobacilius Paracasei SubspPhytochemicalPhytochemistryPharmacologyOxidative Stress