Development of fermented sea buckthorn (Hippophae rhamnoides L.) juice and investigation of its antioxidant and antimicrobial activity

Sea buckthorn (Hippophae rhamnoides L.) is an edible and medicinal plant species. However, due to its sour taste, it is not readily accepted by consumers. To overcome this, fermentation can be used to change its flavor profile. In this study, we used response surface methodology (RSM) to determine t...

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Detalles Bibliográficos
Autores principales: Liu, Xiaolu, Lv, Mingshan, Maimaitiyiming, Ruxianguli, Chen, Keping, Tuerhong, Nuersiman, Yang, Jiangyong, Aihaiti, Aihemaitijiang, Wang, Liang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9895381/
https://www.ncbi.nlm.nih.gov/pubmed/36742432
http://dx.doi.org/10.3389/fnut.2023.1120748

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9895381/
https://www.ncbi.nlm.nih.gov/pubmed/36742432
http://dx.doi.org/10.3389/fnut.2023.1120748

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