领学术科研之先，创食品科技之新
—— 中国食品杂志社
期刊集群
A review: Health promoting lactic acid bacteria in traditional Indonesian fermented foods
来源：食品科学网 阅读量: 322 发表时间: 2017-03-07
下载
作者: Lilis Nuraida ∗
关键词: Fermented foods; Probiotics; Diarrhea; Hypocholesterolemic; Antimutagenicity
摘要:

​Traditional Indonesian fermented foods can be used as potential sources of probiotics as they commonly contain lactic acid bacteria (LAB), including species of Lactobacillus, Pediococcus, Enterococcus, Weisella and Leuconostoc. The occurrence of LAB in I

< 上一篇下一篇 >
选择期刊
Volume 04 (2015)

Volume 12 (2023) Volume 11 (2022) Volume 10 (2021) Volume 09 (2020) Volume 08 (2019) Volume 07 (2018) Volume 06 (2017) Volume 05 (2016) Volume 04 (2015) Volume 03 (2014) Volume 02 (2013) Volume 01 (2012)

201504 201503 201502 201501

电话: 010-87293157 地址: 北京市丰台区洋桥70号

版权所有 @ 2023 中国食品杂志社 京公网安备11010602060050号 京ICP备14033398号-2

联系我们