IMPROVEMENT OF THE POLYPHENOLIC CONTENT, ANTIOXIDANT AND ANTI-TYROSINASE ACTIVITIES OF CORNUS OFFICINALIS FRUIT BY BIFIDOBACTERIUM BIFIDUM FERMENTATION
Fermentation is considered a promising way to increase the bioactive substance content as well as the curing efficacy of foods and herbal medicines. However, in the vast majority of cases, it remains unknown what bioactive ingredient and physiological activity are altered in traditional herbs aft...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2020-09-01
|
| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| Subjects: | |
| Online Access: | http://pubs.ub.ro/?pg=revues&rev=cscc6&num=202003&vol=3&aid=5167 |