Advanced search
Publication Cover
International Journal of Food Properties Volume 22, 2019 - Issue 1
Submit an article Journal homepage
2,979
Views
22
CrossRef citations to date
0
Altmetric
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
 show all
Pages 218-229 | Received 03 Oct 2017, Accepted 31 Jan 2019, Published online: 22 Feb 2019

Reprints and Permissions

This is an open access article distributed under the terms of the Creative Commons CC BY license, which permits unrestricted use, distribution, reproduction in any medium, provided the original work is properly cited.

You are not required to obtain permission to reuse this article in part or whole.

Related research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.