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

  1. Hunaefi, D.
  2. Riedel, H.
  3. Akumo, D.N.
  4. Gruda, N.
  5. Smetanska, I.
Aldizkaria:
Food Biotechnology

ISSN: 0890-5436,  1532-4249

Argitalpen urtea: 2013

Alea: 27

Zenbakia: 2

Orrialdeak: 152-177

Mota: Artikulua

DOI: 10.1080/08905436.2013.781948 GOOGLE SCHOLAR
Datuen iturria: Scopus