4.4 Article

Physicochemical and functional characteristics of a novel fermented pepper (Capsiccum annuum L.) leaves-based beverage using lactic acid bacteria

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Review Biotechnology & Applied Microbiology

Exploitation of vegetables and fruits through lactic acid fermentation

Raffaella Di Cagno et al.

FOOD MICROBIOLOGY (2013)

Review Biochemistry & Molecular Biology

Oxidative stress, insulin signaling, and diabetes

Justin L. Rains et al.

FREE RADICAL BIOLOGY AND MEDICINE (2011)

Review Food Science & Technology

Trends in non-dairy probiotic beverages

Flavera C. Prado et al.

FOOD RESEARCH INTERNATIONAL (2008)

Article Cardiac & Cardiovascular Systems

Dietary strategies for improving post-prandial glucose, lipids, inflammation, and cardiovascular health

James H. O'Keefe et al.

JOURNAL OF THE AMERICAN COLLEGE OF CARDIOLOGY (2008)

Article Endocrinology & Metabolism

α-glucosidase inhibitors prevent diet-induced increases in intestinal sugar transport in diabetic mice

Donatella M. Casirola et al.

METABOLISM-CLINICAL AND EXPERIMENTAL (2006)

Review Biochemistry & Molecular Biology

Diabetes, oxidative stress, and antioxidants: A review

AC Maritim et al.

JOURNAL OF BIOCHEMICAL AND MOLECULAR TOXICOLOGY (2003)