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Science and Technology of Food Industry > 2009 > (04): 163-165.

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[1]	WANG Xiaopeng, CUI Wenming, WANG Zizhuoyue, YANG Wenyue, HUANG Yuqi, LI Jingrui, CHEN Shuiyan, GUO Peipei, ZHAO Gaiming, YAN Shuang. Screening of Lactic Acid Bacteria with Antioxidant Capacity and Its Protective Effect on Oxidative Damage in Intestinal Epithelial Cells[J]. Science and Technology of Food Industry, 2023, 44(4): 387-394. DOI: 10.13386/j.issn1002-0306.2022030325
[2]	WANG Bo, YU Jin-di, YANG Hong-hua, LI Xiu-ju, YAN Heng-mei. Study on the protective effect of trehalose for lactic acid bacteria in yogurt[J]. Science and Technology of Food Industry, 2016, (13): 254-256. DOI: 10.13386/j.issn1002-0306.2016.13.043
[3]	WANG Wei, WANG Xiao-biao, YIN Na, ZHANG Ya-nan, YANG Bo-ruo, GU Li-nazi, WU Yun. Effect of protective agents on lactic acid bacteria of koumiss powder by vacuum freeze-drying[J]. Science and Technology of Food Industry, 2016, (06): 206-210. DOI: 10.13386/j.issn1002-0306.2016.06.034
[4]	CAI Lu- feng, DU Sha, TAN Ya, WANG Yuan- liang. Study on fermentation characteristics of several Lactiacid Bacteria starter cultures[J]. Science and Technology of Food Industry, 2015, (17): 150-156. DOI: 10.13386/j.issn1002-0306.2015.17.022