Bioactive peptides from fermented foods and their relevance in COVID-19 mitigation

Danish Rizwan, F. A. Masoodi, Shoib Mohmad Wani, Sajad Ahmad Mir

Open source

DOI: 10.1186/s43014-023-00165-w
Published: 2023-09-01
Container: Food Production, Processing and Nutrition
Publisher: Springer Science and Business Media LLC
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1186/s43014-023-00165-w,
  title = {Bioactive peptides from fermented foods and their relevance in COVID-19 mitigation},
  author = {Danish Rizwan and F. A. Masoodi and Shoib Mohmad Wani and Sajad Ahmad Mir},
  year = {2023},
  journal = {Food Production, Processing and Nutrition},
  doi = {10.1186/s43014-023-00165-w},
  url = {https://doi.org/10.1186/s43014-023-00165-w}
}

RIS

TY  - JOUR
TI  - Bioactive peptides from fermented foods and their relevance in COVID-19 mitigation
AU  - Danish Rizwan
AU  - F. A. Masoodi
AU  - Shoib Mohmad Wani
AU  - Sajad Ahmad Mir
PY  - 2023
JO  - Food Production, Processing and Nutrition
DO  - 10.1186/s43014-023-00165-w
UR  - https://doi.org/10.1186/s43014-023-00165-w
ER  -

APA

Rizwan, D., Masoodi, F. A., Wani, S. M., & Mir, S. A. (2023). Bioactive peptides from fermented foods and their relevance in COVID-19 mitigation. Food Production, Processing and Nutrition. https://doi.org/10.1186/s43014-023-00165-w

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crossref · retrieved 2026-09-26T08:19:37.991Z