Optimizing the Fermentation Conditions of <i>Cudrania tricuspidata</i> Fruit Using <i>Bacillus amyloliquefaciens</i> for Anti-Inflammatory Activity and GC-MS-Based Volatile Component Characteristics.

Ha, Si Young; Jung, Ji Young; Kim, Hyeon Cheol; Yang, Jae-Kyung

Optimizing the Fermentation Conditions of Cudrania tricuspidata Fruit Using Bacillus amyloliquefaciens for Anti-Inflammatory Activity and GC-MS-Based Volatile Component Characteristics.

Ha, Si Young; Jung, Ji Young; Kim, Hyeon Cheol; Yang, Jae-Kyung.

Afiliação

Ha SY; Department of Environmental Materials Science, Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 52828, Republic of Korea.
Jung JY; Department of Environmental Materials Science, Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 52828, Republic of Korea.
Kim HC; Department of Environmental Materials Science, Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 52828, Republic of Korea.
Yang JK; Department of Environmental Materials Science, Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 52828, Republic of Korea.

Evid Based Complement Alternat Med ; 2023: 5042416, 2023.

Article em En | MEDLINE | ID: mdl-37886428

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Texto completo: 1 Base de dados: MEDLINE Idioma: En Ano de publicação: 2023 Tipo de documento: Article

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Texto completo: 1 Base de dados: MEDLINE Idioma: En Ano de publicação: 2023 Tipo de documento: Article