Identification of marker compounds in fermented Benincasa hispida and validation of the method for its analysis

Author:

Choi Sun-Il,Men Xiao,Oh Geon,Im Ji-Hyun,Choi Ye-Eun,Yang Jung-Mo,Cho Ju-Hyun,Lee Ok-Hwan

Funder

Ministry of SMEs and Startups

Publisher

Elsevier BV

Reference40 articles.

1. Re-thinking functional food development through a holistic approach;Alongi;Journal of Functional Foods,2021

2. Benincasa hispida is an antioxidant of possible physiological importance: A comparative review;Alsaadia;Plant Archives,2020

3. Quality control of the traditional herbs and herbal products: A review;Balekundri;Future Journal of Pharmaceutical Sciences,2020

4. Organic acids production from lactic acid bacteria: A preservation approach;Bangar;Food Bioscience,2022

5. Comparative study of the chemical compositions and antioxidant activities of fresh juices from Romanian Cucurbitaceae varieties;Busuioc;Molecules,2020

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