Selenium-enriched Lactobacillus plantarum improves the antioxidant activity and flavor properties of fermented Pleurotus eryngii
Bingyi Wang, Ning Zhao, Jun Li, Ruoyun Xu, Tieru Wang, Li Guo, Man Ma, Mingtao Fan, Xinyuan Wei
Topics & Concepts
Pleurotus eryngiiLactobacillus plantarumFood scienceFermentationChemistryMushroomFlavorDPPHSeleniumAntioxidantLactic acidBiochemistryBiologyBacteriaOrganic chemistryGeneticsFungal Biology and ApplicationsMedicinal plant effects and applicationsSelenium in Biological Systems