Antioxidant Activities of Lactic Acid Bacteria for Quality Improvement of Fermented Sausage
Author:
Affiliation:
1. School of Liquor and Food Engineering; Guizhou Univ.; Guiyang 550025 China
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13975/fullpdf
Reference36 articles.
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3. Production of sesaminol and antioxidative activity of fermented sesame with Lactobacillus plantarum P8, Lactobacillus acidophilus ATCC 4356, Streptococcus thermophilus S10;Bae;Food Sci Biotechnol,2016
4. Optimization of compositional and structural properties in probiotic sausage production;Bağdatli;J Food Sci Technol,2016
5. Antioxidative activity of probiotics and their internal correlative antioxidative components;Bai;Food Ferment Ind,2009
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