In vitro evaluation by PCA and AHP of potential antidiabetic properties of lactic acid bacteria isolated from traditional fermented food-Reference-Cited by-同舟云学术

In vitro evaluation by PCA and AHP of potential antidiabetic properties of lactic acid bacteria isolated from traditional fermented food

Published:2019-11 Issue: Volume:115 Page:108455
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Cai Ting,Wu Haizhen,Qin Jialiang,Qiao Jinnan,Yang Yuanxin,Wu Yong,Qiao Dairong,Xu Hui,Cao Yi^ORCID

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

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5. Development and application of an in vitro methodology to determine the transit tolerance of potentially probiotic Lactobacillus and Bifidobacterium species in the upper human gastrointestinal tract;Charteris;Journal of Applied Microbiology,2010

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