High-added-value antioxidants obtained from the degradation of wine phenolics by Lactobacillus plantarum.
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Methyl gallateThe Effect of Lactobacillus plantarum ATCC 8014 and Lactobacillus acidophilus NCFM Fermentation on Antioxidant Properties of Selected in Vitro Sprout Culture of Orthosiphon aristatus (Java Tea) as a Model StudyDietary intake of natural antioxidants: vitamins and polyphenols.Biotransformation of caffeoyl quinic acids from green coffee extracts by Lactobacillus johnsonii NCC 533.Methyl gallate, a potent antioxidant inhibits mouse and human adipocyte differentiation and oxidative stress in adipocytes through impairment of mitotic clonal expansion.Suitability of the probiotic lactic acid bacteria strains as the starter cultures in unripe cornelian cherry (Cornus mas L.) fermentation.Microbial tryptophan catabolites in health and disease
P2860
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P2860
High-added-value antioxidants obtained from the degradation of wine phenolics by Lactobacillus plantarum.
description
2007 nî lūn-bûn
@nan
2007年の論文
@ja
2007年学术文章
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2007年学术文章
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2007年学术文章
@zh-cn
2007年学术文章
@zh-hans
2007年学术文章
@zh-my
2007年学术文章
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2007年學術文章
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2007年學術文章
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name
High-added-value antioxidants ...... cs by Lactobacillus plantarum.
@en
High-added-value antioxidants ...... cs by Lactobacillus plantarum.
@nl
type
label
High-added-value antioxidants ...... cs by Lactobacillus plantarum.
@en
High-added-value antioxidants ...... cs by Lactobacillus plantarum.
@nl
prefLabel
High-added-value antioxidants ...... cs by Lactobacillus plantarum.
@en
High-added-value antioxidants ...... cs by Lactobacillus plantarum.
@nl
P2093
P2860
P1476
High-added-value antioxidants ...... cs by Lactobacillus plantarum.
@en
P2093
Blanca De las Rivas
Héctor Rodríguez
José María Landete
Rosario Muñoz
P2860
P304
P356
10.4315/0362-028X-70.11.2670
P577
2007-11-01T00:00:00Z