Effect of Lactic Acid Bacteria Fermentation on Rosmarinic Acid and Antioxidant Properties of in vitro Shoot Culture of Orthosiphon aristatus as a Model Study

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Titel Effect of Lactic Acid Bacteria Fermentation on Rosmarinic Acid and Antioxidant Properties of in vitro Shoot Culture of Orthosiphon aristatus as a Model Study
Medien Food Biotechnology
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Heft 2
Band 27
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Verfasser/Herausgeber Dase Hunaefi, Divine Nkonyam Akumo, Nazim Gruda, Prof. Dr. Iryna Smetanska
Seiten 152–177
Veröffentlichungsdatum 03.05.2013
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Zitation Hunaefi, D.; Akumo, D.; Gruda, N.; Smetanska, I. (2013): Effect of Lactic Acid Bacteria Fermentation on Rosmarinic Acid and Antioxidant Properties of in vitro Shoot Culture of Orthosiphon aristatus as a Model Study. Food Biotechnology 27 (2), S. 152–177. DOI: 10.1080/08905436.2013.781948