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: Zeitschriftenbeiträge (peer-reviewed)
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
DOI: 10.1080/08905436.2013.781948
Heft: 2
Band: 27
Autoren: Dase Hunaefi, Divine Nkonyam Akumo, Nazim Gruda, Prof. Dr. Iryna Smetanska
Seiten: 152–177
Veröffentlichungsdatum: 03.05.2013
Zitation: Hunaefi, Dase; Akumo, Divine Nkonyam; Gruda, Nazim; Smetanska, Iryna (2013): 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 27 (2), S. 152–177. DOI: 10.1080/08905436.2013.781948