Influence of commercial inactivated yeast derivatives on the survival of probiotic bacterium Lactobacillus rhamnosus HN001 in an acidic environment

Influence of commercial inactivated yeast derivatives on the survival of probiotic bacterium Lactobacillus rhamnosus HN001 in an acidic environment

10.1186/s13568-017-0456-4

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書目詳細資料
Main Authors:	Toh, M, Liu, S.Q
其他作者:	CHEMISTRY
格式:	Article
出版:	Springer Verlag 2020
主題:	amino acid antioxidant aspartic acid carbohydrate glycine isoleucine leucine lysine phenylalanine polysaccharide probiotic agent serine threonine tyrosine valine acid tolerance acidity antioxidant activity Article bacterial survival chemical analysis concentration response controlled study DPPH radical scavenging assay ferric reducing antioxidant power assay Lactobacillus rhamnosus molecular weight nonhuman Saccharomyces cerevisiae solubility ultrafiltration yeast
在線閱讀:	https://scholarbank.nus.edu.sg/handle/10635/183484
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

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