Differences among Lactiplantibacillus plantarum strains isolated from different fermented foods in their potential cholesterol-lowering properties
Shu-Jun Guo, Chang-Cheng Li, Yu-Ting Feng, Yan-Ru Zhou, Bin Liu, Zhenpeng Gao, Chunfeng Guo, Chunfeng Guo
Topics & Concepts
FermentationFood scienceBile acidCholesterolChemistryBiochemistryBiologyProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesEnzyme Production and Characterization