Antioxidant and anti-inflammatory effects of an ethanol fraction from the Schisandra chinensis baillon hot water extract fermented using Lactobacilius paracasei subsp. tolerans-Reference-Cited by-同舟云学术

Antioxidant and anti-inflammatory effects of an ethanol fraction from the Schisandra chinensis baillon hot water extract fermented using Lactobacilius paracasei subsp. tolerans

Published:2019-06-07 Issue:6 Volume:28 Page:1759-1767
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Yang Jung Yoon,Kim Geum Ran,Chae Jin Sil,Kan Hyemin,Kim Seong Soon,Hwang Kyu-Seok,Lee Byung Hoi,Yu Sangcheol,Moon Seongcheol,Park Byounghee,Bae Myung Ae,Shin Dae-Seop

Funder

Ministry of SMEs and Startups

Ministry of Trade

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s10068-019-00626-4.pdf

Reference35 articles.

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