Transformation of mulberry polyphenols by Lactobacillus plantarum SC-5: Increasing phenolic acids and enhancement of anti-aging effect

作者：Mengyao Li, Xiangxiu Xu, Yifan Jia, Yuan Yuan, Na Guo, Ling Zhu, Xiaowei Xiao, Yamin Zhang, Haiqing Ye · 发表于：Food Research International · 年份：2024 · DOI：10.1016/j.foodres.2024.114778 · 被引用次数：26 · 研究领域：Food Quality and Safety Studies、Biochemical Analysis and Sensing Techniques、Phytochemicals and Antioxidant Activities