In vitro study of the antioxidative and antiproliferative capabilities of Lactobacillus casei 16‐fermented soymilk-Reference-Cited by-同舟云学术

In vitro study of the antioxidative and antiproliferative capabilities of Lactobacillus casei 16‐fermented soymilk

Published:2019-12-11 Issue:1 Volume:8 Page:48-57
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Qian Fang¹,Zhang Jiang¹,Hou Kairong¹,Zhang Yuqing¹,Wang Zifei²,Luo Pengjie²,Tuo Yanfeng¹^ORCID

Affiliation:

1. School of food science and technology Dalian Polytechnic University Dalian China

2. NHC Key Laboratory of Food Safety Risk Assessment China National Center for Food Safety Risk Assessment Beijing China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1214

Reference42 articles.

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4. Studies on the Constituents of Chenopodium quinoa Seeds: Isolation and Characterization of New Triterpene Saponins

5. Production of β-Glucosidase and Hydrolysis of Isoflavone Phytoestrogens by Lactobacillus acidophilus, Bifidobacterium lactis, and Lactobacillus casei in Soymilk

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