Novel solid-state fermentation extraction of 5-O-caffeoylquinic acid from heilong48 soybean using Lactobacillus helviticus: Parametric screening and optimization-Reference-Cited by-同舟云学术

Novel solid-state fermentation extraction of 5-O-caffeoylquinic acid from heilong48 soybean using Lactobacillus helviticus: Parametric screening and optimization

Published:2021-09 Issue: Volume:149 Page:111809
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Akpabli-Tsigbe Nelson Dzidzorgbe Kwaku^ORCID,Ma Yongkun,Ekumah John-Nelson,Osabutey Juliet,Hu Jie,Xu Manqing,Johnson Nana Adwoa Nkuma

Publisher

Elsevier BV

Subject

Food Science

Reference50 articles.

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3. Optimization of fermentation conditions for ting production using response surface methodology;Adebo;Journal of Food Processing and Preservation,2018

4. Effect of pH, temperature and incubation time on cordycepin production from Cordyceps militaris using solid-state fermentation on various substrates;Adnan;CyTA - Journal of Food,2017

5. Site-specific hydrolysis of chlorogenic acids by selected Lactobacillus species;Aguirre Santos;Food Research International,2018

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