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Oxidative stress tolerance and antioxidant capacity of lactic acid bacteria as probiotic: a systematic review
Lactic acid bacteria (LAB) are the most frequently used probiotics in fermented foods and beverages and as food supplements for humans or animals, owing to their multiple beneficial features, which appear to be partially associated with their antioxidant properties. LAB can help improve food quality...
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Taylor & Francis
2020
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7524341/ https://www.ncbi.nlm.nih.gov/pubmed/32795116 http://dx.doi.org/10.1080/19490976.2020.1801944 |