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机译:抗氧化剂和低血糖作用对微杆菌(Microbacterium flavum和Lactobacillus Plantarum)发酵的
Beijing Forestry Univ Coll Biol Sci &
Biotechnol Beijing Key Lab Forest Food Proc &
Safety Beijing 100083 Peoples R China;
Beijing Forestry Univ Coll Biol Sci &
Biotechnol Beijing Key Lab Forest Food Proc &
Safety Beijing 100083 Peoples R China;
Beijing Forestry Univ Coll Biol Sci &
Biotechnol Beijing Key Lab Forest Food Proc &
Safety Beijing 100083 Peoples R China;
China Natl Res Inst Food &
Fermentat Ind Beijing Engn Res Ctr Prot &
Funct Peptides Beijing 100015 Peoples R China;
Beijing Forestry Univ Coll Biol Sci &
Biotechnol Beijing Key Lab Forest Food Proc &
Safety Beijing 100083 Peoples R China;
Diospyros lows; Fermentation; Antioxidant; Hypoglycemic; Microbacterium flavum; Lactobacillus plantarum;
机译:抗氧化剂和低血糖作用对微杆菌(Microbacterium flavum和Lactobacillus Plantarum)发酵的
机译:乳酸杆菌CQPC01-发酵豆浆对小鼠抗氧化活性对活性碳诱导的便秘的影响
机译:益生元对植物乳杆菌 em> L60发酵山羊乳抗氧化活性的影响
机译:益生菌乳酸菌钙菌酪虫乳酸乳酸乳酸乳酸乳酸乳酸乳酸乳杆菌和新分离乳酸杆菌B2在Wistar大鼠中
机译:表征乳酸菌对涉及先天性免疫的细胞类型的免疫调节活性:鼠李糖乳杆菌R0011衍生的乳发酵液对巨噬细胞极化的影响以及分泌素对肠道上皮细胞细胞因子产生的影响。
机译:两种植物乳杆菌发酵的蔬菜水果饮料的抗氧化特性
机译:用两种乳酸杆菌菌株发酵的蔬菜水果饮料的抗氧化性能