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...

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Detalles Bibliográficos
Autores principales: 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
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2020
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7579675/
https://www.ncbi.nlm.nih.gov/pubmed/33110428
http://dx.doi.org/10.1155/2020/8417693

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7579675/
https://www.ncbi.nlm.nih.gov/pubmed/33110428
http://dx.doi.org/10.1155/2020/8417693

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