Changes in Active Components and Antioxidant Properties of Ginseng Fermented by Lactobacillus plantarum
Ginseng extract was fermented by the probiotic Lactobacillus plantarum to investigate the changes in its active ingredients and antioxidant activities before and after fermentation. The contents of total phenols, polysaccharides, total flavonoids and ginsenosides in raw and fermented ginseng extract...
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| Formato: | Artigo |
| Idioma: | Inglês |
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China Food Publishing Company
2023-10-01
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| Series: | Shipin Kexue |
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| Acceso en liña: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-20-030.pdf |
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