Enhancement of Antioxidant and Antibacterial Activities of Salvia miltiorrhiza Roots Fermented with Aspergillus oryzae

The roots of Salvia miltiorrhiza are known to exhibit antioxidant and antibacterial activities. To improve the antioxidant and antibacterial activities of S. miltiorrhiza roots, the roots were fermented with Aspergillus oryzae at 25 °C for 3 weeks. The non-fermented (SME) and fermented (SMBE) roots...

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Detalles Bibliográficos
Autores principales: Moon, Keumok, Cha, Jaeho
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7023044/
https://www.ncbi.nlm.nih.gov/pubmed/31906298
http://dx.doi.org/10.3390/foods9010034

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7023044/
https://www.ncbi.nlm.nih.gov/pubmed/31906298
http://dx.doi.org/10.3390/foods9010034

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