Structural characterization and health benefits of a novel fructan produced by fermentation of an Asparagus sprengeri extract by Lactobacillus plantarum DMS 20174
Ebtehag A.E. Sakr
Topics & Concepts
Lactobacillus plantarumFructanAsparagusFermentationFood scienceChemistryLeuconostoc mesenteroidesBiologyBotanyLactic acidBacteriaSucroseGeneticsMicrobial Metabolites in Food BiotechnologySeaweed-derived Bioactive CompoundsDiet, Metabolism, and Disease