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Published in 2017 at "Food Science and Biotechnology"
DOI: 10.1007/s10068-017-0207-y
Abstract: AbstractThis study aimed to improve the antioxidant and nitric oxide scavenging activities of ginseng marc fermented by Pediococcus acidilactici, thereby creating a biofunctional resource with improved anti-inflammatory capability. P. acidilactici was inoculated in 1% ginseng…
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Keywords:
oxide scavenging;
ginseng marc;
marc fermented;
nitric oxide ... See more keywords