Preparation, characterization, and safety assessment of statistical optimized probiotic supplemented herbal wine from Tinospora cordifolia-Reference-Cited by-同舟云学术

Preparation, characterization, and safety assessment of statistical optimized probiotic supplemented herbal wine from Tinospora cordifolia

Published:2023-03-14 Issue:4 Volume:13 Page:
ISSN:2190-572X
Container-title:3 Biotech
language:en
Short-container-title:3 Biotech

Author:

Kamboj Shweta,Soni Sanjeev Kumar,Shukla Geeta^ORCID

Publisher

Springer Science and Business Media LLC

Subject

Agricultural and Biological Sciences (miscellaneous),Environmental Science (miscellaneous),Biotechnology

Link

https://link.springer.com/content/pdf/10.1007/s13205-023-03501-6.pdf

Reference64 articles.

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2. Alagesan CM, Panneerselvam A (2016) Production, optimization and characterization of wine from papaya using Saccharomyces cerevisiae. Int J Curr Microbiol App Sci 3(3):1–7

3. Bala M, Pratap K, Verma PK, Singh B, Padwad Y (2015) Validation of ethnomedicinal potential of Tinospora cordifolia for anticancer and immunomodulatory activities and quantification of bioactive molecules by HPTLC. J Ethnopharmacol 175(4):131–137. https://doi.org/10.1016/j.jep.2015.08.001

4. Benzie IFF, Strain JJ (1996) The ferric reducing ability of plasma (FRAP) as measurement of—antioxidant power: the Frap assay. Anal Biochem 239:70–76

5. Bhise P, Morya S (2021) The health sustainability of herbal wine bioactives towards different chronic diseases. J Pharma Innov 10(5):512–517

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