Figure 2. Effect of lemon fermentation by lactic acid bacteria on IFN-γ level secretion of PBMC cells induced with OVA. a, b, c, d Means with different superscript letters are significantly (p<0.05) different

From

To evaluate the Effects of Lactic Acid Bacteria Fermented Lemon Juice from Limon and Eureka Varieties of Taiwan on Anti-pathogenic Bacteria and Anti-allergy

Cheng-Chih Tsai, Li-Yun Lin, Tzu-Min Lai, Lan-Chun Chou

Journal of Food and Nutrition Research. 2021, 9(7), 382-388 doi:10.12691/jfnr-9-7-9