Antioxidant content following fermentation of lemongrass for herbal beverage development
Author:
Funder
Ministry of Education, Brunei Government
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s13197-024-06005-0.pdf
Reference80 articles.
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4. Badr H, El-Baz A, Mohamed I, Shetaia Y, El-Sayed ASA, Sorour N (2021) Bioprocess optimization of glutathione production by Saccharomyces boulardii: biochemical characterization of glutathione peroxidase. Arch Microbiol 203:6183–6196. https://doi.org/10.1007/s00203-021-02584-0
5. Badshah SL, Faisal S, Muhammad A, Poulson BG, Emwas AH, Jaremko M (2021) Antiviral activities of flavonoids. Biomed Pharmacother 140(6):111596. https://doi.org/10.1016/j.biopha.2021.111596
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