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...

Disgrifiad llawn

Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Cyhoeddwyd yn:Int J Microbiol
Prif Awduron: 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
Fformat: Artigo
Iaith:Inglês
Cyhoeddwyd: Hindawi 2020
Pynciau:
Research Article
Mynediad Ar-lein: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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