Evaluation of functional properties of potential probiotic isolates from fermented brine pickle

Author:

Ragul Kessavane,Kandasamy Sujatha,Devi Palanisamy Bruntha,Shetty Prathapkumar Halady

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference45 articles.

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3. Mushroom tyrosinase inhibitory effects of isoflavones isolated from soygerm koji fermented with Aspergillus oryzae BCRC 32288;Chang;Food Chemistry,2007

4. Screening for potential new probiotic based on probiotic properties and α-glucosidase inhibitory activity;Chen;Food Control,2014

5. Tyrosinase, acetylcholinesterase inhibitory potential, antioxidant and antimicrobial activities of sponge derived fungi with correlation to their GC/MS analysis;El-Hady;International Journal of Pharmaceutical Sciences Review and Research,2014

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