Effect of Lactobacillus Fermentation on Structure and Bioactivity of Fucoidan from Saccharina japonica
In order to explore the mechanism by which Lactobacillus fermentation enhances the bioactivity of Saccharina japonica, this study examined changes in the physicochemical properties, structural characteristics, and bioactivities of fucoidan (Fuc) from S. japonica during fermentation with Lactobacillu...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2025-05-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-10-007.pdf |
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