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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,...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2015
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| Materias: | |
| 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 |