Fermentation improves antioxidant capacity and γ-aminobutyric acid content of Ganmai Dazao Decoction by lactic acid bacteria

Overview of attention for article published in Frontiers in Microbiology, November 2023

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The most recent citing publications are shown below. View all 2 publications that cite this research output on Dimensions.

Evaluation of physiochemical composition, phenolic compounds, and antioxidant activity of Kombucha produced from Thunbergia laurifolia as a potential functional food

Article in International Journal of Food Science & Technology (August 2024)

Mitigation of oxidative stress and inflammatory factors, along with the antibrowning and antimicrobial effects of cassia seed microbial fermentation solution

Article in Frontiers in Microbiology (May 2024)

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