Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries
about
Italian legumes: effect of sourdough fermentation on lunasin-like polypeptides.In vitro characterization and in vivo toxicity, antioxidant and immunomodulatory effect of fermented foods; Xeniji™.Antioxidant Properties of Crude Extract, Partition Extract, and Fermented Medium of Dendrobium sabin Flower.Probiotic fermentation augments the skin anti-photoaging properties of Agastache rugosa through up-regulating antioxidant components in UV-B-irradiated HaCaT keratinocytes.
P2860
Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries
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2015 nî lūn-bûn
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2015年の論文
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2015年学术文章
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name
Lactic acid fermentation as a ...... ies of Myrtus communis berries
@en
type
label
Lactic acid fermentation as a ...... ies of Myrtus communis berries
@en
prefLabel
Lactic acid fermentation as a ...... ies of Myrtus communis berries
@en
P2093
P2860
P50
P1476
Lactic acid fermentation as a ...... ies of Myrtus communis berries
@en
P2093
Barbara Marzani
Daniela Pinto
Giovanni Antonio Farris
José Antonio Curiel
P2860
P2888
P356
10.1186/S12934-015-0250-4
P577
2015-05-07T00:00:00Z
P5875
P6179
1024577301