Synergic Involvements of Microorganisms in the Biomedical Increase of Polyphenols and Flavonoids during the Fermentation of Ginger Juice

Steered fermentation by microorganisms gives great added value in the nutritional quality of local food. Ginger rhizome naturally contains a myriad of bioactive compounds including polyphenol and flavonoids. The aim of this work was to ferment the ginger juice, to evaluate the biochemical parameters...

Täydet tiedot

Tallennettuna:
Bibliografiset tiedot
Julkaisussa:Int J Microbiol
Päätekijät: Kayath, Christian Aimé, Ibala Zamba, Armel, Mokémiabeka, Saturnin Nicaise, Opa-Iloy, Meddy, Elenga Wilson, Paola Sandra, Kaya-Ongoto, Moïse Doria, Mouellet Maboulou, Rodd Jurah, Nguimbi, Etienne
Aineistotyyppi: Artigo
Kieli:Inglês
Julkaistu: Hindawi 2020
Aiheet:
Research Article
Linkit:https://ncbi.nlm.nih.gov/pmc/articles/PMC7579675/
https://ncbi.nlm.nih.gov/pubmed/33110428
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2020/8417693
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