Free radical formation by Lactobacillus acidophilus NCFM is enhanced by antioxidants and decreased by catalase
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Journal | Food Research International |
| Volume | 79 |
| Pages (from-to) | 81-87 |
| Number of pages | 7 |
| ISSN | 0963-9969 |
| DOIs | |
| Publication status | Published - 2016 |
ID: 151548126