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Antioxidant properties of Lactobacillus-fermented and non-fermented Graptopetalum paraguayense E. Walther at different stages of maturity.
Wu, She-Ching; Su, Yi-Shun; Cheng, Huang-Yu.
Affiliation
  • Wu SC; Department of Food Science, National Chiayi University, No. 300 Syuefu Rd., Chiayi City 60004, Taiwan, ROC. Electronic address: scwu@mail.ncyu.edu.tw.
  • Su YS; Department of Food Science, National Chiayi University, No. 300 Syuefu Rd., Chiayi City 60004, Taiwan, ROC.
  • Cheng HY; Department of Food Science, National Chiayi University, No. 300 Syuefu Rd., Chiayi City 60004, Taiwan, ROC.
Food Chem ; 129(3): 804-9, 2011 Dec 01.
Article in En | MEDLINE | ID: mdl-25212302
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Full text: 1 Collection: 01-internacional Database: MEDLINE Country/Region as subject: America do sul / Paraguay Language: En Journal: Food Chem Year: 2011 Document type: Article Country of publication: United kingdom
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Country/Region as subject: America do sul / Paraguay Language: En Journal: Food Chem Year: 2011 Document type: Article Country of publication: United kingdom