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Enhanced production of compound K in fermented ginseng extracts by Lactobacillus brevis
The purpose of this study is to establish the best condition and microorganism for preparation of fermented ginseng including rich compound K. When raw ginseng parts were incubated with various microorganisms, there was an increase in compound K at 5 days in all samples fermented by Lactobacillus br...
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| Udgivet i: | Food Sci Biotechnol |
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| Main Authors: | , , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Springer Singapore
2018
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6484069/ https://ncbi.nlm.nih.gov/pubmed/31093440 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-018-0504-0 |
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