Free radical formation by Lactobacillus acidophilus NCFM is enhanced by antioxidants and decreased by catalase

Anni Bygvrå Hougaard; Helene Pindstrup Kristensen; Nils Arneborg; Mogens Larsen Andersen; Leif Horsfelt Skibsted

doi:10.1016/j.foodres.2015.12.003

Free radical formation by Lactobacillus acidophilus NCFM is enhanced by antioxidants and decreased by catalase

Anni Bygvrå Hougaard, Helene Pindstrup Kristensen, Nils Arneborg, Mogens Larsen Andersen, Leif Horsfelt Skibsted

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

15 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	Food Research International
Vol/bind	79
Sider (fra-til)	81-87
Antal sider	7
ISSN	0963-9969
DOI	https://doi.org/10.1016/j.foodres.2015.12.003
Status	Udgivet - 2016

Adgang til dokumentet

10.1016/j.foodres.2015.12.003

Citationsformater

@article{96e021870bbb487fb00597f82cae5bb5,

title = "Free radical formation by Lactobacillus acidophilus NCFM is enhanced by antioxidants and decreased by catalase",

author = "Hougaard, {Anni Bygvr{\aa}} and Kristensen, {Helene Pindstrup} and Nils Arneborg and Andersen, {Mogens Larsen} and Skibsted, {Leif Horsfelt}",

year = "2016",

doi = "10.1016/j.foodres.2015.12.003",

language = "English",

volume = "79",

pages = "81--87",

journal = "Food Research International",

issn = "0963-9969",

publisher = "Pergamon Press",

}

TY - JOUR

T1 - Free radical formation by Lactobacillus acidophilus NCFM is enhanced by antioxidants and decreased by catalase

AU - Hougaard, Anni Bygvrå

AU - Kristensen, Helene Pindstrup

AU - Arneborg, Nils

AU - Andersen, Mogens Larsen

AU - Skibsted, Leif Horsfelt

PY - 2016

Y1 - 2016

U2 - 10.1016/j.foodres.2015.12.003

DO - 10.1016/j.foodres.2015.12.003

M3 - Journal article

SN - 0963-9969

VL - 79

SP - 81

EP - 87

JO - Food Research International

JF - Food Research International

ER -