The use of fermented buckwheat to produce l-carnitine enriched oyster mushroom

Author:

Lee Tae-kyung,Nguyen Thi Thanh Hanh,Park Namhyeon,Kwak So-Hyung,Kim Jeesoo,Jin Shina,Son Gyu-Min,Hur Jaewon,Choi Jong-In,Kim DomanORCID

Funder

National Research Foundation of Korea

Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries

Ottogi Corporation

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Biophysics

Reference39 articles.

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2. Bonafaccia G, Marocchini M, Kreft I (2003) Composition and technological properties of the, flour and bran from common and tartary buckwheat. Food Chem 80(1):9–15

3. Bremer J (1983) Carnitine–metabolism and functions. Physiol Rev 63(4):1420–1480

4. Cave MC, Hurt RT, Frazier TH, Matheson PJ, Garrison RN, McClain CJ, McClave SA (2008) Obesity, inflammation, and the potential application of pharmaconutrition. Nutr Clin Pract 23(1):16–34

5. Chang CC, Yang MH, Wen HM, Chern JC (2002) Estimation of total flavonoid content in propolis by two complementary colorimetric methods. J Food Drug Anal 10(3):178–182

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