Chemical and physical characteristics and antioxidant activities of the exopolysaccharide produced by Tibetan kefir grains during milk fermentation-Reference-Cited by-同舟云学术

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Chemical and physical characteristics and antioxidant activities of the exopolysaccharide produced by Tibetan kefir grains during milk fermentation

Published:2015-04 Issue: Volume:43 Page:15-21
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Chen Zhina,Shi Junling,Yang Xijuan,Nan Bo,Liu Yang,Wang Zhongfu

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference50 articles.

1. Characterization of new exopolysaccharides produced by coculturing of L. kefiranofaciens with yoghurt strains;Ahmed;Macromolecules,2013

2. Characterization of exopolysaccharide produced by Lactobacillus Kefiranofaciens ZW3 isolated from Tibet kefir – Part II;Ahmed;Food Hydrocolloids,2013

3. The ferric reducing ability of plasma (FRAP) as a measure of antioxidant power: the FRAP assay;Benzie;Analytical Biochemistry,1996

4. A review on antioxidants, prooxidants and related controversy: natural and synthetic compounds, screening and analysis methodologies and future perspectives;Carocho;Food and Chemical Toxicology,2013

5. Structure and antioxidant activity of an extracellular polysaccharide from coral-associated fungus, Aspergillus versicolor LCJ-5-4;Chen;Carbohydrate Polymers,2012

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