Antioxidant potential of a unique LAB culture isolated from Harbin dry sausage: In vitro and in a sausage model - Concepedia

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Antioxidant potential of a unique LAB culture isolated from Harbin dry sausage: In vitro and in a sausage model

118

Citations

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References

2015

Year

Qian Chen, Baohua Kong, Qinxiu Sun, Fujia Dong, Qian Liu

Agricultural ChemistryIn Vitro FermentationHarbin Dry SausageFood AnalysisUnique Lab CultureBiotechnologyMicrobiologyMedicineAntioxidant PotentialOxidative Stress

References

	Year	Citations

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