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Effects of Lactobacillus plantarum Fermentation on the Chemical Structure and Antioxidant Activity of Polysaccharides from Bulbs of Lanzhou Lily

[Image: see text] Recently, Lanzhou lily has attracted more attention because of its bioactive components specifically polysaccharides. We studied in vitro the effects of Lactobacillus plantarum fermentation on the physicochemical properties, chemical structure, and antioxidant activity of the Lanzh...

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Detalles Bibliográficos
Autores principales:	Song, Shen, Liu, Xiaoyuan, Zhao, Baotang, Abubaker, Mohamed Aamer, Huang, Yulong, Zhang, Ji
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	American Chemical Society 2021
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8582043/ https://www.ncbi.nlm.nih.gov/pubmed/34778657 http://dx.doi.org/10.1021/acsomega.1c04339

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