Effects of <i>Lactobacillus plantarum</i> Fermentation on the Chemical Structure and Antioxidant Activity of Polysaccharides from Bulbs of Lanzhou Lily.

Effects of Lactobacillus plantarum Fermentation on the Chemical Structure and Antioxidant Activity of Polysaccharides from Bulbs of Lanzhou Lily.

Song, Shen; Liu, Xiaoyuan; Zhao, Baotang; Abubaker, Mohamed Aamer; Huang, Yulong; Zhang, Ji.

Afiliação

Song S; Gansu Innovation Center of Fruit and Vegetable Storage and Processing, Agricultural Product Storage and Processing Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China.
Liu X; New Rural Development Research Institute of Northwest Normal University, Lanzhou 730070, China.
Zhao B; Gansu Provincial Maternity and Child-care Hospital, Lanzhou 730050, China.
Abubaker MA; College of Food and Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
Huang Y; New Rural Development Research Institute of Northwest Normal University, Lanzhou 730070, China.
Zhang J; Department of Biology, Faculty of Education, University of Khartoum, Khartoum 11111, Sudan.

ACS Omega ; 6(44): 29839-29851, 2021 Nov 09.

Article em En | MEDLINE | ID: mdl-34778657

Texto completo: 1 Base de dados: MEDLINE Idioma: En Ano de publicação: 2021 Tipo de documento: Article

Texto completo: 1 Base de dados: MEDLINE Idioma: En Ano de publicação: 2021 Tipo de documento: Article