Benefits of fermented beet (Beta vulgaris L.) against digestive infection Escherichia coli and free radicals prevention-Reference-Cited by-同舟云学术

Benefits of fermented beet (Beta vulgaris L.) against digestive infection Escherichia coli and free radicals prevention

Published:2019 Issue: Volume: Page:
ISSN:0094-243X
Container-title:PROCEEDINGS OF THE 5TH INTERNATIONAL SYMPOSIUM ON APPLIED CHEMISTRY 2019
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Author:

Mulyani Hani,Maryati Yati,Filailla Euis,Susilowati Agustine,Lotulung Puspa D. N.,Aspiyanto Aspiyanto

Publisher

AIP Publishing

Link

http://aip.scitation.org/doi/pdf/10.1063/1.5134589

Reference22 articles.

1. P. N. Suhardini and E. Zubaidah. Studi aktivitas antioksidan Kombucha dari berbagai jenis daun selama fermentasi. Jurnal Pangan dan Agroindustri. 2016. 4 (1), pp. 221–229.

2. BETACYANIN ASSAYS OF FRUIT BEET (Beta vulgaris L.) WITH SOLVENT ETHANOL AS A BIOLOGY LEARNING OBJECT MATERIAL

3. R. N. Ningtyas. Pengaruh lama fermentasi dan jumlah inoculum terhadap karakteristik kimia dan potensi antibakteri teh Kombucha dari air rebusan jagung manis (Zeamays saccharata Sturt). Skripsi. Universitas Islam negeri. Maulana Malik Ibrahim, Malang, 2015.

4. [14] Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent

5. Isolation and Characterization of Antioxidant Compounds from Aspergillus candidus Broth Filtrate

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