Fermentation improves antioxidant capacity and γ-aminobutyric acid content of Ganmai Dazao Decoction by lactic acid bacteria

INTRODUCTION: Ganmai Dazao Decoction is a traditional Chinese recipe, and is composed of licorice, floating wheat, and jujube. METHODS: Effects of lactic acid bacteria fermentation on the physicochemical properties, antioxidant activity, and γ-aminobutyric acid of Ganmai Dazao Decoction were studied...

Descripción completa

Detalles Bibliográficos
Autores principales: Wei, Linya, Li, Yiming, Hao, Zina, Zheng, Zhenjie, Yang, Huixin, Xu, Suixin, Li, Shihan, Zhang, Lili, Xu, Yunhe
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10652878/
https://www.ncbi.nlm.nih.gov/pubmed/38029167
http://dx.doi.org/10.3389/fmicb.2023.1274353

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10652878/
https://www.ncbi.nlm.nih.gov/pubmed/38029167
http://dx.doi.org/10.3389/fmicb.2023.1274353

Ejemplares similares