Lactic acid bacteria-mediated fermentation of Cudrania tricuspidata leaf extract improves its antioxidative activity, osteogenic effects, and anti-adipogenic effects-Reference-Cited by-同舟云学术

Lactic acid bacteria-mediated fermentation of Cudrania tricuspidata leaf extract improves its antioxidative activity, osteogenic effects, and anti-adipogenic effects

Published:2015-09 Issue:5 Volume:20 Page:861-870
ISSN:1226-8372
Container-title:Biotechnology and Bioprocess Engineering
language:en
Short-container-title:Biotechnol Bioproc E

Author:

Lee Yuri,Oh Jisun,Lee Hyeji,Lee Nam Keun,Jeong Do-Youn,Jeong Yong-Seob

Publisher

Springer Science and Business Media LLC

Subject

Biomedical Engineering,Applied Microbiology and Biotechnology,Bioengineering,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s12257-015-0302-y.pdf

Reference51 articles.

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3. Duenas, M., D. Fernandez, T. Hernandez, I. Estrella, and R. Munoz (2005) Bioactive phenolic compounds of cowpeas (Vigna sinensis L). Modifications by fermentation with natural microflora and with Lactobacillus plantarum ATCC 14917. J. Sci. Food Agr. 85: 297–304.

4. Lamia, A. and H. Moktar (2003) Fermentative decolorization of olive mill wastewater by Lactobacillus plantarum. Proc. Biochem. 39: 59–65.

5. Huynh, N. T., J. Van Camp, G. Smagghe, and K. Raes (2014) Improved release and metabolism of flavonoids by steered fermentation processes: A Review. Int. J. Mol. Sci. 15: 19369–19388.

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2. The Antimutagenic and Antioxidant Activity of Fermented Milk Supplemented with Cudrania tricuspidata Powder;Foods;2020-11-28

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