Increased antioxidative and nitric oxide scavenging activity of ginseng marc fermented by Pediococcus acidilactici KCCM11614P
Crossref DOI link: https://doi.org/10.1007/s10068-017-0207-y
Published Online: 2017-09-21
Published Print: 2018-02
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Eom, Su Jin
Hwang, Ji Eun
Kim, Kee-Tae
Paik, Hyun-Dong http://orcid.org/0000-0001-9891-7703
Funding for this research was provided by:
Ministry of Education (2009-0093824)
Food and Rural Affairs (314020-2)
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