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Characterization of juice fermented with Lactobacillus plantarum EM and its cholesterol‐lowering effects on rats fed a high‐fat and high‐cholesterol diet
The aim of this study was to investigate the ability of Lactobacillus plantarum EM as a starter culture to control cabbage–apple juice fermentation and to explore the cholesterol‐lowering effects of the fermented juice (EM juice) in rats. L. plantarum EM produced strong antimicrobial activities agai...
Gespeichert in:
| Veröffentlicht in: | Food Sci Nutr |
|---|---|
| Hauptverfasser: | , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
John Wiley and Sons Inc.
2019
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6848804/ https://ncbi.nlm.nih.gov/pubmed/31763011 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1217 |
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