Lactic acid bacteria with high antioxidant capacity from Tibetan kefir

XIAO Yu; LI Jian; ZHOU Yue; MING Yulian; ZHOU Fang; LIU Shijian; SUO Huayi

doi:10.13995/j.cnki.11-1802/ts.021685

XIAO Yu, LI Jian, ZHOU Yue, MING Yulian, ZHOU Fang, LIU Shijian, SUO Huayi

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (22) : 179-184.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (22) : 179-184. DOI: 10.13995/j.cnki.11-1802/ts.021685

Lactic acid bacteria with high antioxidant capacity from Tibetan kefir

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(22): 179-184 https://doi.org/10.13995/j.cnki.11-1802/ts.021685

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