Ingeniería Agronómica
Departamento
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Technical University of Berlin
Berlín, AlemaniaPublicaciones en colaboración con investigadores/as de Technical University of Berlin (3)
2013
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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, Vol. 27, Núm. 2, pp. 152-177
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Improvement of Antioxidant Activities in Red Cabbage Sprouts by Lactic Acid Bacterial Fermentation
Food Biotechnology, Vol. 27, Núm. 4, pp. 279-302
2012
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In vitro antioxidant activities in sprout culture of Orthosiphon aristatus after treatment with jasmonic acid and yeast extract
Acta Horticulturae, Vol. 960, pp. 281-287