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...

पूर्ण विवरण

में बचाया:
ग्रंथसूची विवरण
में प्रकाशित:Int J Microbiol
मुख्य लेखकों: 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
स्वरूप: Artigo
भाषा:Inglês
प्रकाशित: Hindawi 2020
विषय:
Research Article
ऑनलाइन पहुंच: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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