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International Journal of Food Properties Volume 22, 2019 - Issue 1
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Original Article

Antioxidant activity of Cheddar cheese during its ripening time and after simulated gastrointestinal digestion as affected by probiotic bacteria

Ping Chena College of Food Science, Northeast Agricultural University, Harbin, China;b Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin, ChinaView further author information
,
Lu Liua College of Food Science, Northeast Agricultural University, Harbin, China;b Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin, ChinaView further author information
,
Xiuxiu Zhanga College of Food Science, Northeast Agricultural University, Harbin, China;b Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin, ChinaView further author information
,
Awa Fanny Massounga Boraa College of Food Science, Northeast Agricultural University, Harbin, China;b Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin, ChinaView further author information
,
Xiaodong Lia College of Food Science, Northeast Agricultural University, Harbin, China;b Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin, ChinaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0003-2348-926XView further author information
ORCID Icon,
Mingqi Zhaoa College of Food Science, Northeast Agricultural University, Harbin, China;b Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin, ChinaView further author information
,
Xinyue Haoa College of Food Science, Northeast Agricultural University, Harbin, China;b Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin, ChinaView further author information
&
Yu Wanga College of Food Science, Northeast Agricultural University, Harbin, China;b Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin, ChinaView further author information
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Pages 218-229 | Received 03 Oct 2017, Accepted 31 Jan 2019, Published online: 22 Feb 2019

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