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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Huvudupphov:	LIU Shiwei, LIU Shengnan, MI Qianwen, YIN Pei, XUE Tingfang, YU Xiaoran, MENG Xingjian, WANG Lina, BI Yunfeng
Materialtyp:	Artigo
Språk:	Inglês
Utgiven:	China Food Publishing Company 2023-10-01
Serie:	Shipin Kexue
Ämnen:	ginseng extract; fermentation; lactobacillus plantarum; antioxidant
Länkar:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-20-030.pdf
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