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Sirich TL, Plummer NS, Gardner CD, Hostetter TH, Meyer TW

doi: 10.1016/j.bbamcr.2016.01.023 31 MassmigM.ReijerseE.KrauszeJ.LaurichC.LubitzW.JahnD.et al

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Posted on: June 28, 2017 L-Tyrosine vs

The contents of neochlorogenic acid, CGA and caffeic acid decreased in the fermented milk detected by CT, and the level of 3,4-dihydroxy cinnamic acid increased, which indicated that endogenous phenolic compounds such as neochlorogenic acid, CGA and caffeic acid Utilized and metabolized to other compounds by Lactobacillus gasseri during fermentation
