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Effects of Lactiplantibacillus plantarum WLPL01 fermentation on antioxidant activities, bioactive compounds, and flavor profile of Artemisia argyi

Hui Zhan, Wenfeng Xu, Xiangxiang Zhao, Linlin Tian, Fen Zhang, Wei Hua, Xueying Tao

2022Food Bioscience19 citationsDOI

Topics & Concepts

FermentationFood scienceChemistryAntioxidantLactobacillus plantarumDPPHLactic acidBiochemistryBacteriaBiologyGeneticsProbiotics and Fermented FoodsFungal Biology and ApplicationsPhytochemicals and Antioxidant Activities
Effects of Lactiplantibacillus plantarum WLPL01 fermentation on antioxidant activities, bioactive compounds, and flavor profile of Artemisia argyi | Litcius