Screening of isolated potential probiotic lactic acid bacteria from Sichuan pickle for cholesterol lowering property and triglycerides lowering activity
Work
Year: 2022
Type: article
Abstract: The aim of this study was to isolate lactic acid bacteria (LAB) from Sichuan pickle and to assess their probiotic potential. Total of 66 LAB were isolated from 2 types of Sichuan pickle based on their... more
Source: Food Science and Technology
Institution Sichuan University of Science and Engineering
Cites: 22
Cited by: 4
Related to: 10
FWCI: 0.798
Citation percentile (by year/subfield): 43.12
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
APC paid (est): $750