Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Kairong Hou"'
Publikováno v:
Food Science & Nutrition, Vol 8, Iss 1, Pp 48-57 (2020)
Abstract In this study, soymilk was fermented with Lactobacillus casei 16. The contents of aglycone isoflavones, saponins, total phenolic, and free amino acid in the fermented soymilk, and the protection for the HepG2 cells against 2,2'‐azobis(2‐
Externí odkaz:
https://doaj.org/article/3df51c07a0084f5cbbc255cb7bb708e6
Publikováno v:
Food Science & Nutrition
Food Science & Nutrition, 8(1):48-57
Food Science & Nutrition, Vol 8, Iss 1, Pp 48-57 (2020)
Food Science & Nutrition, 8(1):48-57
Food Science & Nutrition, Vol 8, Iss 1, Pp 48-57 (2020)
In this study, soymilk was fermented with Lactobacillus casei 16. The contents of aglycone isoflavones, saponins, total phenolic, and free amino acid in the fermented soymilk, and the protection for the HepG2 cells against 2,2'‐azobis(2‐amidinopr
Publikováno v:
Food Bioscience. 44:101120
In this study, the antioxidant capacity of the Lactobacillus plantarum Y16 fermented soybean milk was investigated by different chemical antioxidant methods and ABAP-induced oxidative stress model in HepG2 cells. It was found that the L. plantarum Y1