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Quality and antioxidant activity of ginseng seed processed by fermentation strains
BACKGROUND: Fermentation technology is widely used to alter the effective components of ginseng. This study was carried out to analyze the characteristics and antioxidant activity of ginseng seeds fermented by Bacillus, Lactobacillus, and Pediococcus strains. METHODS: For ginseng seed fermentation,...
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| Publicado no: | J Ginseng Res |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Elsevier
2015
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4452524/ https://ncbi.nlm.nih.gov/pubmed/26045692 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.jgr.2014.10.007 |
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