Quality and antioxidant activity of ginseng seed processed by fermentation strains

BACKGROUND: Fermentation technology is widely used to alter the effective components of ginseng. This study was carried out to analyze the characteristics and antioxidant activity of ginseng seeds fermented by Bacillus, Lactobacillus, and Pediococcus strains. METHODS: For ginseng seed fermentation,...

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Detalles Bibliográficos
Autores principales: Lee, Myung-Hee, Lee, Young-Chul, Kim, Sung-Soo, Hong, Hee-Do, Kim, Kyung-Tack
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2015
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4452524/
https://www.ncbi.nlm.nih.gov/pubmed/26045692
http://dx.doi.org/10.1016/j.jgr.2014.10.007

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4452524/
https://www.ncbi.nlm.nih.gov/pubmed/26045692
http://dx.doi.org/10.1016/j.jgr.2014.10.007

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