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Reasons for the differences in biotransformation of conjugated linoleic acid by Lactobacillus plantarum.
Liu, Xin-Xin; Zhang, Hong-Yun; Song, Xin; Yang, Ying; Xiong, Zhi-Qiang; Xia, Yong-Jun; Ai, Lian-Zhong.
Afiliação
  • Liu XX; Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
  • Zhang HY; Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
  • Song X; Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
  • Yang Y; Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
  • Xiong ZQ; Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
  • Xia YJ; Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
  • Ai LZ; Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China. Electronic address: ailianzhong1@126.com.
J Dairy Sci ; 104(11): 11466-11473, 2021 Nov.
Article em En | MEDLINE | ID: mdl-34454770
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Ácidos Linoleicos Conjugados / Lactobacillus plantarum Idioma: En Ano de publicação: 2021 Tipo de documento: Article
Texto completo
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XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Ácidos Linoleicos Conjugados / Lactobacillus plantarum Idioma: En Ano de publicação: 2021 Tipo de documento: Article