Enhanced antioxidant activity of Chenopodium formosanum Koidz. by lactic acid bacteria: Optimization of fermentation conditions

In this study, different probiotics commonly used to produce fermented dairy products were inoculated independently for Chenopodium formosanum Koidz. fermentation. The strain with the highest level of antioxidant activity was selected and the fermentation process was further optimized via response s...

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Detalles Bibliográficos
Autores principales: Kuo, Hsing-Chun, Kwong, Ho Ki, Chen, Hung-Yueh, Hsu, Hsien-Yi, Yu, Shu-Han, Hsieh, Chang-Wei, Lin, Hui-Wen, Chu, Yung-Lin, Cheng, Kuan-Chen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8112705/
https://www.ncbi.nlm.nih.gov/pubmed/33974647
http://dx.doi.org/10.1371/journal.pone.0249250

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8112705/
https://www.ncbi.nlm.nih.gov/pubmed/33974647
http://dx.doi.org/10.1371/journal.pone.0249250

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