Inhibitory Effects of Angiotensin Converting Enzyme and α-Glucosidase, and Alcohol Metabolizing Activity of Fermented Omija (Schizandra chinensis Baillon) Beverage
Author:
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201016264960664.pdf
Reference9 articles.
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2. Evaluation of the protective effects of Schisandra chinensis on Phase I drug metabolism using a CCl4 intoxication model
3. The fibrin plate method for estimating fibrinolytic activity
4. Molecular cloning and characterization of a gibberellin-inducible, putative ?-glucosidase gene from barley
5. Spectrophotometric assay and properties of the angiotensin-converting enzyme of rabbit lung
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1. Effect of drying methods on in vitro digestion stability of anthocyanins and polyphenols from omija ( Schisandra chinensis Baillon);Journal of Food Processing and Preservation;2022-08-29
2. Changes in yeast diversity and volatile flavor compounds during fermentation of mugwort sugar extracts;Korean Journal of Food Preservation;2018-12-31
3. Quality characteristics of steamed rice cake with Schisandra chinensis powder or extract added prior to storage;Korean Journal of Food Preservation;2016-12
4. Enhanced antimicrobial effectiveness of Omija (Schizamdra chinesis Baillon) by ClO2(chlorine dioxide) treatment;Korean Journal of Food Preservation;2013-12-30
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