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Cited by 449

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Antioxidant activity of Lactobacillus plantarum strains isolated from traditional Chinese fermented foods

Li, Shengyu, Zhao, Yujuan, Zhang, Li, Zhang, Xue, Huang, Li, Li, Da, Niu, Chunhua, Yang, Zhennai, Wang, Qiang·2012·Food Chemistry
DOI 10.1016/j.foodchem.2012.06.048
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Research works printed but not linked: 29

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Metadata

Authors
Li, S., Zhao, Y., Zhang, L., Zhang, X., Huang, L., Li, D., Niu, C., Yang, Z., & Wang, Q.
Venue
Food Chemistry
Publisher
Elsevier BV
Published
2012-12
Volume
135
Issue
3
Pages
1914-1919
ISSN
0308-8146 (ISSN-L)
DOI
10.1016/j.foodchem.2012.06.048
OpenAlex
W1969064923
Cited by
449
References
1
FWCI
19.79
Type
journal article
Language
en
Open access
closed
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Funders
  • Natural Science Foundation of China (31071574)
  • China Agriculture Research Systems
  • National Public Benefit Research (Agriculture) Foundation (200903043)

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CoChat. (2026). Citation check: Antioxidant activity of Lactobacillus plantarum strains isolated from traditional Chinese fermented foods. https://app.cochat.ai/papers/10.1016/j.foodchem.2012.06.048
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Li, S., Zhao, Y., Zhang, L., Zhang, X., Huang, L., Li, D., Niu, C., Yang, Z., & Wang, Q. (2012). Antioxidant activity of Lactobacillus plantarum strains isolated from traditional Chinese fermented foods. Food Chemistry. https://doi.org/10.1016/j.foodchem.2012.06.048

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