Recent research process of fermented plant extract: A review-Reference-Cited by-同舟云学术

Recent research process of fermented plant extract: A review

Published:2017-07 Issue: Volume:65 Page:40-48
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Feng Yanjun,Zhang Min,Mujumdar Arun S.,Gao Zhongxue

Funder

China Key Research Program

National Natural Science Foundation Program of China

Collaborative Innovation Center for Food Safety and Quality Control

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference96 articles.

1. Antioxidant activity of traditonal Korean fermented soybean (Damdusi) extract on free radical- mediated oxisative systems;Ahn;Journal of Food Biochemistry,2011

2. Antihypertensive activity of blueberries fermented by Lactobacillus plantarum DSM 15313 and effects on the gut microbiota in healthy rats;Ahrén;Clinical Nutrition,2015

3. Traditional fermented foods and beverages in Burundi;Aloys;Food Research International,2009

4. A review on traditional Turkish fermented non-alcoholic beverages: Microbiota, fermentation process and quality characteristics;Altay;International Journal of Food Microbiology,2013

5. Application of native yeast from Garcinia (Garcinia xanthochumus) for the preparation of fermented beverage: Changes in biochemical and antioxidant properties;Amit Kumar;Food Bioscience,2014

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