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Microbial bioconversion and processing methods enhance the phenolic acid and flavonoids and the radical scavenging capacity of Smilax china L. leaf.
Kim, Ju-Hyeong; Park, Tae-Sik; Yang, Seung-Hwan; Suh, Joo-Won; Shim, Soon-Mi.
Afiliação
  • Kim JH; Department of Food Science and Technology, Sejong University, Seoul 143-747, Republic of Korea.
  • Park TS; Department of Life Science, Gachon University, Sungnam-si, Gyeonggi-do 461-701, Republic of Korea.
  • Yang SH; Center for Nutraceutical and Pharmaceutical Materials, Myongji University, Gyeonggi-Do 449-728, Republic of Korea.
  • Suh JW; Center for Nutraceutical and Pharmaceutical Materials, Myongji University, Gyeonggi-Do 449-728, Republic of Korea.
  • Shim SM; Division of Bioscience and Bioinformatics, College of Natural Science, Myongji University, Gyeonggi-Do 449-728, Republic of Korea.
J Sci Food Agric ; 96(3): 878-85, 2016 Feb.
Article em En | MEDLINE | ID: mdl-25754764
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Extratos Vegetais / Sequestradores de Radicais Livres / Smilax Limite: Humans Idioma: En Ano de publicação: 2016 Tipo de documento: Article
Texto completo
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XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Extratos Vegetais / Sequestradores de Radicais Livres / Smilax Limite: Humans Idioma: En Ano de publicação: 2016 Tipo de documento: Article