首页|期刊导航|中国油料作物学报（英文）|The influence of Lactobacillus plantarum fermentation in selenium-enriched Brassica napus L.:changes in the nutritional constituents,bioactivities and bioaccessibility
中国油料作物学报（英文）2024，Vol.9Issue(2)：81-90,10.DOI:10.1016/j.ocsci.2024.03.004
The influence of Lactobacillus plantarum fermentation in selenium-enriched Brassica napus L.:changes in the nutritional constituents,bioactivities and bioaccessibility
The influence of Lactobacillus plantarum fermentation in selenium-enriched Brassica napus L.:changes in the nutritional constituents,bioactivities and bioaccessibility
摘要
关键词
Se-enriched Brassica napus L./Fermentation/Antioxidant activity/Inhibitory activity/BioaccessibilityKey words
Se-enriched Brassica napus L./Fermentation/Antioxidant activity/Inhibitory activity/Bioaccessibility引用本文复制引用
Wen Wang,Zhixiong He,Ruiying Zhang,Min Li,Zhenxia Xu,Xia Xiang..The influence of Lactobacillus plantarum fermentation in selenium-enriched Brassica napus L.:changes in the nutritional constituents,bioactivities and bioaccessibility[J].中国油料作物学报（英文）,2024,9(2):81-90,10.基金项目
This work was supported by the National Natural Science Foundation of China(U21A20274,31972041),the Agricultural Science and Tech-nology Innovation Project of the Chinese Academy of Agricultural Sci-ences(CAAS-ASTIP-2021-OCRI),Earmarked Fund for China Agriculture Research System(CARS-12)and Support Enterprise Technology Inno-vation and Development Projects(2021BLB151). （U21A20274,31972041）
