Development of Antioxidant Activity during Milk Fermentation by Wild Isolates of Lactobacillus helveticus
<p><strong>Background and Objective:</strong> Oxidative stress, due to free radicals, brings injury to the body by attacking large molecules and cell organs, and is the main reason of many diseases. Fermentation of foods containing large amount of proteins such as milk by special s...
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| Format: | Article |
| Language: | English |
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Shahid Behehsti University of Medical Sciences
2016-07-01
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| Series: | Applied Food Biotechnology |
| Subjects: | |
| Online Access: | http://journals.sbmu.ac.ir/afb/article/view/11422 |