Transformation of mulberry polyphenols by Lactobacillus plantarum SC-5: Increasing phenolic acids and enhancement of anti-aging effect
| Autor: | Li, Mengyao, Xu, Xiangxiu, Jia, Yifan, Yuan, Yuan, Na, Guo, Zhu, Ling, Xiao, Xiaowei, Zhang, Yamin, Ye, Haiqing |
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| Zdroj: | In Food Research International September 2024 192 |
| Databáze: | ScienceDirect |
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