Techno-functional properties of HoPS from lactic acid bacteria of different origins as potential food additives

被引：0
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作者：
Lobo, René Emanuel [1 ]
Figueroa, Theo [2 ]
Navarro, Diego [3 ]
Gómez, María Inés [4 ]
Font de Valdez, Graciela [1 ]
Torino, María Inés [1 ]
机构：
[1] Centro de Referencia para Lactobacilos (CERELA)-CONICET, Batalla de Chacabuco 145, San Miguel de Tucumán 4000, Tucumán, Argentina
[2] Ludwig-Maximilians Universität (LMU), Department Biology I – Botanic, Faculty of Biology, LMU Biocenter, Großhaderner Str. 2-4, Planegg – Martinsried,Munich,82152, Germany
[3] Departamento de Química Orgánica (CIHIDECAR), Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, Pabellón 2, C1428, Buenos Aires, Argentina
[4] Instituto de Química Inorgánica, Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Batalla de Ayacucho 471, San Miguel de Tucumán, Tucumán,4000, Argentina
来源：
Food Chemistry | 2021年 / 356卷
关键词：
The study was partially supported by the Argentinean agencies ANPCyT - FONCyT (grants PICT 2677 and PICT 1705) and SCAIT (grant 26D-517). We thank Dr. Mozzi F; Dr. Ruíz Rodriguez L; and Lic. Mohamed F; for providing us with several LAB strains used in this report. Finally; we are also grateful to Prof. Chrestia M. M. for their corrections pertaining to the English language;
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