Molecular Mechanisms and Antioxidant Effects of Latilactobacillus sakei F1, Lacticaseibacillus paracasei D2, Lacticaseibacillus rhamnosus JL, and Weissella cibaria JLK Isolated from Spontaneously Fermented and Raw Food Products
从自然发酵和生食产品中分离的清酒乳杆菌F1、副干酪乳杆菌D2、鼠李糖乳杆菌JL和魏斯氏菌JLK的分子机制和抗氧化作用
期刊:Foods
影响因子:5.1
doi:10.3390/foods14193395
Ampemohotti, Thilakna; Spooner, Christopher; Eastwood, Sarah; Golneshin, Aida; Brennan, Charles; Pillidge, Christopher; Van, Thi Thu Hao
