Effects of L.plantarum dy-1 fermentation time on the characteristic structure and antioxidant activity of barley β-glucan in vitro

Current Research in Food Science - Tập 5 - Trang 125-130 - 2022
Jiayan Zhang1,2, Ping Wang1, Cui Tan1, Yansheng Zhao1, Ying Zhu1, Juan Bai1, Xiang Xiao1, Lili Zhang3, Donghai Teng4, Jing Tian4, Liangcheng Liu4, Haibo Zhang5
1School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
2Inspection Quarantine Bureau Inspection and Quarantine Technology Center, Zhenjiang, 212000, China
3Anhui Yanzhifang Food Company Limited, Anhui Province, PR China
4Department of Oncology, Leshan People's Hospital, Leshan City, Sichuan Province, PR China
5Hubei Provincial Key Laboratory of Yeast Function, Angel Yeast Co., Ltd., Yichang, 443004, PR China

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Current Research in Food Science

Tập 5

125-130

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