Antioxidant activity of Lactobacillus plantarum strains isolated from traditional Chinese fermented foods
Shengyu Li(Northeast Agricultural University), Yujuan Zhao(Northeast Agricultural University), Li Zhang(Jilin Agricultural University), Xue Zhang(Northeast Agricultural University), Li Huang(Northeast Agricultural University), Da Li(Northeast Agricultural University), Chunhua Niu(Northeast Agricultural University), Zhennai Yang(Jilin Agricultural University), Qiang Wang(Chinese Academy of Agricultural Sciences)
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