Transformation of mulberry polyphenols by Lactobacillus plantarum SC-5: Increasing phenolic acids and enhancement of anti-aging effect
Mengyao Li, Xiangxiu Xu, Yifan Jia, Yuan Yuan, Na Guo, Ling Zhu, Xiaowei Xiao, Yamin Zhang, Haiqing Ye
Topics & Concepts
PolyphenolLactobacillus plantarumTransformation (genetics)Food scienceChemistryLactobacillusBiologyBacteriaLactic acidBiochemistryAntioxidantFermentationGeneticsGeneFood Quality and Safety StudiesBiochemical Analysis and Sensing TechniquesPhytochemicals and Antioxidant Activities