Antioxidant activity and short-chain fatty acid production of lactic acid bacteria isolated from Korean individuals and fermented foods
- Standort
-
Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
-
2190-5738
- Umfang
-
Online-Ressource
- Sprache
-
Englisch
- Anmerkungen
-
online resource.
- Erschienen in
-
Antioxidant activity and short-chain fatty acid production of lactic acid bacteria isolated from Korean individuals and fermented foods ; volume:11 ; number:5 ; day:15 ; month:4 ; year:2021 ; pages:1-8 ; date:5.2021
3 Biotech ; 11, Heft 5 (15.4.2021), 1-8, 5.2021
- Urheber
-
Kang, Chang-Ho
Kim, Jin-Seong
Park, Hye Min
Kim, Seonyoung
Paek, Nam-Soo
- Beteiligte Personen und Organisationen
-
SpringerLink (Online service)
- DOI
-
10.1007/s13205-021-02767-y
- URN
-
urn:nbn:de:101:1-2021091809213408703147
- Rechteinformation
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
15.08.2025, 07:22 MESZ
Datenpartner
Dieses Objekt wird bereitgestellt von:
Deutsche Nationalbibliothek. Bei Fragen zum Objekt wenden Sie sich bitte an den Datenpartner.
Deutsche Nationalbibliothek. Bei Fragen zum Objekt wenden Sie sich bitte an den Datenpartner.
Beteiligte
- Kang, Chang-Ho
- Kim, Jin-Seong
- Park, Hye Min
- Kim, Seonyoung
- Paek, Nam-Soo
- SpringerLink (Online service)
Ähnliche Objekte (12)
Importance of lactic acid bacteria in Asian fermented foods
Antibiotic resistance in potential probiotic lactic acid bacteria of fermented foods and human origin from Nigeria
Probiotic potential and safety analysis of lactic acid bacteria isolated from Ethiopian traditional fermented foods and beverages
Hypolipidemic effects of lactic acid bacteria fermented cereal in rats
Probiotic potentials of lactic acid bacteria isolated from Egyptian fermented food
Investigation of the antidiabetic and probiotic properties of lactic acid bacteria isolated from some ethnic fermented foods of Darjeeling District
Probiotic potential of lactic acid bacteria obtained from fermented curly kale juice
Lactic acid : properties and chemistry of lactic acid and derivatives
Probiotic potential of lactic acid bacteria isolated from Ethiopian traditional fermented Cheka beverage
A GC–MS based metabolic profiling of fermented tomato by lactic acid bacteria
Flavor design by advanced fermentation techniques for lactic acid fermented malt-based beverages
Microbiome analysis of thai traditional fermented soybeans reveals short-chain fatty acid-associated bacterial taxa
Importance of lactic acid bacteria in Asian fermented foods
Antibiotic resistance in potential probiotic lactic acid bacteria of fermented foods and human origin from Nigeria
Probiotic potential and safety analysis of lactic acid bacteria isolated from Ethiopian traditional fermented foods and beverages
Hypolipidemic effects of lactic acid bacteria fermented cereal in rats
Probiotic potentials of lactic acid bacteria isolated from Egyptian fermented food
Investigation of the antidiabetic and probiotic properties of lactic acid bacteria isolated from some ethnic fermented foods of Darjeeling District
Probiotic potential of lactic acid bacteria obtained from fermented curly kale juice
Lactic acid : properties and chemistry of lactic acid and derivatives
Probiotic potential of lactic acid bacteria isolated from Ethiopian traditional fermented Cheka beverage
A GC–MS based metabolic profiling of fermented tomato by lactic acid bacteria
Flavor design by advanced fermentation techniques for lactic acid fermented malt-based beverages
Microbiome analysis of thai traditional fermented soybeans reveals short-chain fatty acid-associated bacterial taxa
Importance of lactic acid bacteria in Asian fermented foods
Antibiotic resistance in potential probiotic lactic acid bacteria of fermented foods and human origin from Nigeria
Probiotic potential and safety analysis of lactic acid bacteria isolated from Ethiopian traditional fermented foods and beverages
Hypolipidemic effects of lactic acid bacteria fermented cereal in rats
Probiotic potentials of lactic acid bacteria isolated from Egyptian fermented food
Investigation of the antidiabetic and probiotic properties of lactic acid bacteria isolated from some ethnic fermented foods of Darjeeling District
Probiotic potential of lactic acid bacteria obtained from fermented curly kale juice
Lactic acid : properties and chemistry of lactic acid and derivatives
Probiotic potential of lactic acid bacteria isolated from Ethiopian traditional fermented Cheka beverage
A GC–MS based metabolic profiling of fermented tomato by lactic acid bacteria
Flavor design by advanced fermentation techniques for lactic acid fermented malt-based beverages