Effect of Antioxidant Activity and Functional Properties of Chingshey Purple Sweet Potato Fermented Milk by Lactobacillus acidophilus, L. delbrueckii subsp. lactis, and L. gasseri Strains-Reference-Cited by-同舟云学术

Effect of Antioxidant Activity and Functional Properties of Chingshey Purple Sweet Potato Fermented Milk by Lactobacillus acidophilus, L. delbrueckii subsp. lactis, and L. gasseri Strains

Published:2011-12-19 Issue:1 Volume:77 Page:M2-M8
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

Wu Tsung-Yen,Tsai Cheng-Chih,Hwang Yi-Ting,Chiu Tsai-Hsin

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1750-3841.2011.02507.x/fullpdf

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