{"id":19241,"date":"2026-08-20T17:10:13","date_gmt":"2026-08-20T16:10:13","guid":{"rendered":"https:\/\/internationaljournalofmicrobialscience.com\/?page_id=19241"},"modified":"2026-08-20T17:10:13","modified_gmt":"2026-08-20T16:10:13","slug":"references-74","status":"publish","type":"page","link":"https:\/\/internationaljournalofmicrobialscience.com\/index.php\/references-74\/","title":{"rendered":"References:"},"content":{"rendered":"

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      Pandey KB, Rizvi SI. Plant polyphenols as dietary antioxidants in human health and disease. Oxid Med Cell Longev. 2009;2(5):270-278. Vilela A. Strategies to improve the potential functionality of fruit-based fermented beverages. Plants. 2021;10(11):2263. Batiha GE, et al. The pharmacological activity, biochemical properties, and pharmacokinetics of the major natural polyphenolic flavonoid: quercetin. Foods. 2020;9(3):374. Ozorowski […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-19241","page","type-page","status-publish","hentry"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t