In Vitro Comparison of Antioxidant Activity of Lactic Acid Bacteria Isolated from Harbin Sausages and Selected Probiotics

in 63rd International Congress of Meat Science and Technology
Autor:innen:
Q. Chen College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China P.R.; chenqianego7@126.com

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Q. Han College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China P.R.; chenqianego7@126.com

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X. Yin College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China P.R.; chenqianego7@126.com

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B. Kong College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China P.R.; chenqianego7@126.com

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Art:
Kapitel
Seiten:
949–950
DOI:
https://doi.org/10.3920/9789086868605_425

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