Original language | English |
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Journal | Food Research International |
Volume | 79 |
Pages (from-to) | 81-87 |
Number of pages | 7 |
ISSN | 0963-9969 |
DOIs | |
Publication status | Published - 2016 |
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
Research output: Contribution to journal › Journal article › Research › peer-review
15
Citations
(Scopus)