Probiotic properties of Lactobacillus paraplantarum LS-5 and its effect on antioxidant activity of fermented sauerkraut
Hongchi Zhou, Sixuan Wang, Weichao Liu, Lixuan Chang, Xuemei Zhu, Guangqing Mu, Fang Qian
Topics & Concepts
ProbioticFood scienceFermentationLactobacillusAntioxidantChemistryBiologyBacteriaBiochemistryGeneticsFood Quality and Safety StudiesProbiotics and Fermented FoodsMicrobial Metabolites in Food Biotechnology