Study of Potential Synergistic Effect of Probiotic Formulas on Acrylamide Reduction

Acrylamide (AA) is a food processing contaminant commonly found in fried and baked food products. In this study, the potential synergistic effect of probiotic formulas in reducing AA was studied. Five selected probiotic strains (Lactiplantibacillus plantarum subsp. plantarum ATCC14917 (L. Pl.), Lact...

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Detalles Bibliográficos
Autores principales: Choi, Siu Mei, Lin, Hongyu, Xie, Weiying, Chu, Ivan K.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10003183/
https://www.ncbi.nlm.nih.gov/pubmed/36902124
http://dx.doi.org/10.3390/ijms24054693

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10003183/
https://www.ncbi.nlm.nih.gov/pubmed/36902124
http://dx.doi.org/10.3390/ijms24054693

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