Quality characteristics and biological activities of Rosa multiflora Thunberg fruit through lactic acid bacteria fermentation
Author:
Affiliation:
1. Department of Food and Nutrition, Sookmyung Women’s University, Seoul 04310, Republic of Korea
Publisher
Korean Society for Applied Biological Chemistry
Subject
Organic Chemistry,Bioengineering
Link
http://pdf.medrang.co.kr/JABC/2022/065/JABC065-04-375.pdf
Reference47 articles.
1. Han JT (2006) Development of functional material using the root of Rosa multiflora. Food Ind Nutr 11: 59-65
2. Anti-Oxidant and Antiinflammatory Effects of Rosa multiflora Root
3. Doh EJ, Shin SM, Lee GS (2019) DNA barcoding analysis of Rosase Multiflorae Fructus and its adulterants. Korea J Herbol 34: 1-8. doi: 10.6116/kjh.2019.34.4.1
4. On the Components of the Flower Petals of Rosa multiflora THUNB. and Rubus hirsutus THUNB
5. Purgative activity and Principals of the Fruits of Rosa multiflora and R. wichuraiana.
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