Evaluation of proximate composition, flavonoids, and antioxidant capacity of ginkgo seeds fermented with different rice wine starters-Reference-Cited by-同舟云学术

Evaluation of proximate composition, flavonoids, and antioxidant capacity of ginkgo seeds fermented with different rice wine starters

Published:2020-11-10 Issue:12 Volume:85 Page:4351-4358
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Shen Dongbei¹,Shi Hongjun¹,Wu Caie¹²^ORCID,Fan Gongjian¹²^ORCID,Li Tingting¹²

Affiliation:

1. Department of Food Science and Technology, College of Light Industry and Food Engineering Nanjing Forestry University Nanjing Jiangsu 210037 P.R. China

2. Co‐Innovation Center for Sustainable Forestry in Southern China Nanjing Forestry University Nanjing Jiangsu P.R. China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15516

Reference36 articles.

1. Potentials of rice as a suitable alternative for the production of ogi (a cereal‐based starchy fermented gruel)

2. Kinetic study of the effect of kiwi fruit actinidin on various proteins of chicken meat

3. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding

4. Phenolic profile and antioxidant activity of Chinese rice wine fermented with different rice materials and starters

5. lincRNA‐p21 mediates the anti‐cancer effect of ginkgo biloba extract EGb 761 by stabilizing E‐cadherin protein in colon cancer;Chang L.;Medical Science Monitor,2018

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