Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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WANG Yue-qi, WU Yan-yan, LI Lai-hao, WANG Xi-chang, CAI Qiu-xing, YANG Xian-qing. Antioxidant activity of lactic acid bacteria and its application in aquatic products processing[J]. Science and Technology of Food Industry, 2015, (08): 356-360. DOI: 10.13386/j.issn1002-0306.2015.08.066
Citation: WANG Yue-qi, WU Yan-yan, LI Lai-hao, WANG Xi-chang, CAI Qiu-xing, YANG Xian-qing. Antioxidant activity of lactic acid bacteria and its application in aquatic products processing[J]. Science and Technology of Food Industry, 2015, (08): 356-360. DOI: 10.13386/j.issn1002-0306.2015.08.066
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Antioxidant activity of lactic acid bacteria and its application in aquatic products processing

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  • The antioxidative activity had been become a hot topic in the field of food science in recent years.Research status on lactic acid bacteria in the world were introduced in this article. Then the evaluation system of antioxidative activity by lactic acid bacteria,their mechanism and applications in aquatic product were discussed. The main purpose of this study was to provide reference for utilizing antioxidative activity of lactic acid bacteria all the better in aquatic products processing industry.
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