In vitroandin vivoStudies on the Antioxidant Effects of Soymilk Fermented withStreptococcus thermophilusgrx02-Reference-Cited by-同舟云学术

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In vitroandin vivoStudies on the Antioxidant Effects of Soymilk Fermented withStreptococcus thermophilusgrx02

Published:2012-10 Issue:4 Volume:26 Page:339-350
ISSN:0890-5436
Container-title:Food Biotechnology
language:en
Short-container-title:Food Biotechnology

Author:

Xu Yin,Chen Xia,Lu Maolin,Yang Zhenquan,Huang Yujun,Liu Dong,Xiao Lixia,Sun Yun,Gu Wenjin,Xu Defeng,Gu Ruixia

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://www.tandfonline.com/doi/pdf/10.1080/08905436.2012.724039

Reference25 articles.

1. Spectrophotometric determination of serum iron at the submicrogram level with a new reagent (ferrozine)

2. Prevention of the acute ethanol-induced fatty liver by the simultaneous administration of antioxidants

3. Studies on Inhibition Mechanism of Autoxidation by Tannins and Flavonids. II.¹) : Inhibition Mechanism of Caffeetannins Isolated from Leaves of Artemisia Species on Lipoxygenase Dependent Lipid Peroxidation

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1. The ameliorative effects of probiotic‐fermented soymilk on acute alcoholic liver injury;Journal of Food Processing and Preservation;2021-10-11

2. A review on the functional properties of fermented soymilk;Food Science and Technology;2021-06-28

3. B-vitamin enriched fermented soymilk: A novel strategy for soy-based functional foods development;Trends in Food Science & Technology;2020-11

4. The effect of Lactobacillus fermentum DALI02 in reducing the oxidative stress and inflammatory response induced by high-fat diet of rats;RSC Advances;2020

5. Effects of Fermented Edible Seeds and Their Products on Human Health: Bioactive Components and Bioactivities;Comprehensive Reviews in Food Science and Food Safety;2017-03-24

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