Effect of Lactic Acid Bacteria Fermentation on Rosmarinic Acid and Antioxidant Properties of in vitro Shoot Culture of Orthosiphon aristatus as a Model Study
- Publikationsart
- Wissenschaftliche Artikel
- Titel
- Effect of Lactic Acid Bacteria Fermentation on Rosmarinic Acid and Antioxidant Properties of in vitro Shoot Culture of Orthosiphon aristatus as a Model Study
- Medien
- Food Biotechnology
- Heft
- 2
- Band
- 27
- Autor:innen
- Dase Hunaefi, Divine Nkonyam Akumo, Nazim Gruda, Iryna Smetanska
- Seiten
- 152–177
- Veröffentlichungsdatum
- 03.05.2013