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Antioxidant properties of a vegetable–fruit beverage fermented with two Lactobacillus plantarum strains

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

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Xiaoxing Yang; Jiachun Zhou; Liqiang Fan; Zhen Qin; Qiming Chen; Liming Zhao;
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1. Supplementation of Lactobacillus plantarum K68 and Fruit-Vegetable Ferment along with High Fat-Fructose Diet Attenuates Metabolic Syndrome in Rats with Insulin Resistance [J] . Hui-Yu Huang, Mallikarjuna Korivi, Chun-Han Tsai Evidence-based complementary and alternative medicine: eCAM . 2013,第6期

机译：补充植物乳杆菌K68和水果蔬菜发酵以及高脂果糖饮食可减轻胰岛素抵抗大鼠的代谢综合征
2. Supplementation of Lactobacillus plantarum K68 and Fruit-Vegetable Ferment along with High Fat-Fructose Diet Attenuates Metabolic Syndrome in Rats with Insulin Resistance [J] . Hui-Yu Huang, Mallikarjuna Korivi, Chun-Han Tsai Evidence-based complementary and alternative medicine: eCAM . 2013,第6期

机译：补充植物乳杆菌K68和水果蔬菜发酵以及高脂果糖饮食可减轻胰岛素抵抗大鼠的代谢综合征
3. Technological and probiotic characteristics of Lactobacillus plantarum strains isolated from traditionally produced fermented vegetables [J] . Nihat Karasu, Ömer Şimşek, Ahmet Hilmi Çon Annals of Microbiology . 2010,第2期

机译：从传统发酵蔬菜中分离的植物乳杆菌菌株的技术和益生菌特性
4. A High Phenyllactic Acid Producing Lactobacillus plantarum Strain Isolated from 'Douchi' - A Traditional Fermented Soybean Food in Yunnan Province of China [C] . Zhang Zhong-Hua, Wu Shao-Xiong, Yin Jian-Zhong, 5th International Conference on Bioinformatics and Biomedical Engineering . 2011

机译：从云南省传统发酵大豆食品“豆菜”中分离出一种高产苯乳酸的植物乳杆菌菌株。
5. Effects of nutrition education and fruit and vegetable consumption on knowledge of antioxidants and biomarkers of inflammation and chronic disease [D] . Wagner, Meredith Grace 2012

机译：营养教育和果蔬食用对炎症和慢性疾病的抗氧化剂和生物标志物知识的影响
6. Antioxidant properties of a vegetable–fruit beverage fermented with two Lactobacillus plantarum strains [O] . Xiaoxing Yang, Jiachun Zhou, Liqiang Fan, 2018

机译：两种植物乳杆菌发酵的蔬菜水果饮料的抗氧化特性
7. Lactobacillus plantarum strains isolated from naturally fermented sausages and their technological properties for application as starter cultures Lactobacillus plantarum isolados de salames artesanais naturalmente fermentados e suas propriedades tecnológicas como culturas iniciadoras [O] . Maristela Cortez Sawitzki, Ângela Maria Fiorentini, Teresinha Marisa Bertol, 2009

机译：从天然发酵香肠中分离出的植物乳杆菌及其作为入门发酵剂的技术特性从天然发酵香肠中分离出的植物乳杆菌及其作为发酵剂的技术特性

Antioxidant properties of a vegetable–fruit beverage fermented with two Lactobacillus plantarum strains

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