Effective enhancement of food oxidative stability induced by Lactobacillus strains: In vitro activity
Fatemeh Ghiasi, Seyed Mohammad Bagher Hashemi, Elahe Abedi
Topics & Concepts
Food scienceAntioxidantLactobacillusLactobacillus reuteriLactobacillus plantarumFermentationLactobacillus rhamnosusFermentation in food processingChemistryLactobacillus helveticusLactobacillus fermentumABTSDPPHBiologyLactic acidBiochemistryBacteriaGeneticsProtein Hydrolysis and Bioactive PeptidesProbiotics and Fermented FoodsBiochemical Analysis and Sensing Techniques