Comparative Study on the in Vitro Functional Characteristics of Three Strains of Lactic Acid Bacteria Isolated from Fermented Sausages

被引：1
|
作者：
3株发酵香肠源乳酸菌体外功能特性的比较
机构：
[1] Feng, Meiqin
[2] Luan, Xiaoxu
[3] Sun, Jian
来源：
Sun, Jian (sunjian01@njau.edu.cn) | 1600年 / Chinese Chamber of Commerce卷 / 41期
关键词：
Ions - Antioxidants - Cells - Lactic acid - Salts - Meats - Strain - Bacilli - Hydrophobicity - Probiotics - Superoxide dismutase - Chelation - Cytology;
D O I：
10.7506/spkx1002-6630-20200721-272
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：39 / 45
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