Probiotic Effect of Tea Polyphenols on Lactobacillus plantarum and Their Application in Fermented Sausages
JIANG Fulin
LU Yunhao
HE Qiang
Keywords：tea polyphenolslactic acid bacteriafermented sausageprobiotic effectlipid oxidation
Publication Date：2023-12-15
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：7( 151-157 )