Reducing, Radical Scavenging, and Chelation Properties of Fermented Soy Protein Meal Hydrolysate by Lactobacillus plantarum LP6

Author: Amadou Issoufou   Le Guo-Wei   Shi Yong-Hui   Jin Sun  

Publisher: Taylor & Francis Ltd

ISSN: 1094-2912

Source: International Journal of Food Properties, Vol.14, Iss.3, 2011-05, pp. : 654-665

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content