Increased antioxidative and nitric oxide scavenging activity of ginseng marc fermented by Pediococcus acidilactici KCCM11614P
Author:
Funder
Ministry of Education
Food and Rural Affairs
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
http://link.springer.com/article/10.1007/s10068-017-0207-y/fulltext.html
Reference37 articles.
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3. Kunworarath N, Rangkadilok N, Suriyo T, Thiantanawat A, Satayavivad J. Longan (Dimocarpus longan Lour.) inhibits lipopolysaccharide-stimulated nitric oxide production in macrophages by suppressing NF-κB and AP-1 signaling pathways. J. Ethnopharmacol. 179:156–161 (2016)
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5. Saraoui T, Cornet J, Guillouet E, Pilet MF, Chevalier F, Joffraud J, Leroi F. Improving simultaneously the quality and safety of cooked and peeled shrimp using a cocktail of bioprotective lactic acid bacteria. Int. J. Food Microbiol. 241:69–77 (2017)
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