A preliminary study of the antioxidant effects and cholesterol degradation capacity of different lactic acid bacteria

doi:10.13995/j.cnki.11-1802/ts.031305

XU Chao, ZHANG Shaobing, MENG Jun, WANG Jingli, ZHU Mengxi

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (2) : 152-158.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (2) : 152-158. DOI: 10.13995/j.cnki.11-1802/ts.031305

A preliminary study of the antioxidant effects and cholesterol degradation capacity of different lactic acid bacteria

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(2): 152-158 https://doi.org/10.13995/j.cnki.11-1802/ts.031305

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Received	Revised	Published
2022-03-03	2022-03-31	2023-01-25
Issue Date
2023-02-15

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