Effects of L.plantarum dy-1 fermentation time on the characteristic structure and antioxidant activity of barley β-glucan in vitro

This article explored the effect of Lactobacillus plantarum dy-1 (L. plantarum dy-1) fermentation on the basic physicochemical properties and associated in vitro antioxidant activity of barley β-glucan, including its molecular weight, monosaccharide composition, characteristic structure and rheology...

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Detalles Bibliográficos
Autores principales: Zhang, Jiayan, Wang, Ping, Tan, Cui, Zhao, Yansheng, Zhu, Ying, Bai, Juan, Xiao, Xiang, Zhang, Lili, Teng, Donghai, Tian, Jing, Liu, Liangcheng, Zhang, Haibo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8749382/
https://www.ncbi.nlm.nih.gov/pubmed/35036932
http://dx.doi.org/10.1016/j.crfs.2021.12.005

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8749382/
https://www.ncbi.nlm.nih.gov/pubmed/35036932
http://dx.doi.org/10.1016/j.crfs.2021.12.005

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