Effect of Lactic Acid Bacteria Fermentation on Rosmarinic Acid and Antioxidant Properties of in vitro Shoot Culture of Orthosiphon aristatus as a Model Study
Hunaefi, Dase, Riedel, Heidi, Akumo, Divine N., Gruda, Nazim, Smetanska, IrynaVolume:
27
Language:
english
Journal:
Food Biotechnology
DOI:
10.1080/08905436.2013.781948
Date:
April, 2013
File:
PDF, 2.01 MB
english, 2013