Abstract
Lactobacillus in yak ghee at different altitudes in Tibet was screened through tolerance index of resistance to acid, hydrogen peroxide, and antioxidant indicators of scavenging capacity of DPPH free radicals, OH free radicals and superoxide anions
Publication Date
6-28-2020
First Page
50
Last Page
55
DOI
10.13652/j.issn.1003-5788.2020.06.008
Recommended Citation
Dan-dan, LI; Ting-ting, JIANG; Yan, ZHANG; and Zhang, LUO
(2020)
"Screening of Lactobacillus with antioxidant properties from traditional yak ghee in high altitude area of Tibet,"
Food and Machinery: Vol. 36:
Iss.
6, Article 8.
DOI: 10.13652/j.issn.1003-5788.2020.06.008
Available at:
https://www.ifoodmm.cn/journal/vol36/iss6/8
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