The Effect of Lactobacillus plantarum ATCC 8014 and Lactobacillus acidophilus NCFM Fermentation on Antioxidant Properties of Selected in Vitro Sprout Culture of Orthosiphon aristatus (Java Tea) as a Model Study

Publikationsart: Zeitschriftenbeiträge (peer-reviewed)
Titel: The Effect of Lactobacillus plantarum ATCC 8014 and Lactobacillus acidophilus NCFM Fermentation on Antioxidant Properties of Selected in Vitro Sprout Culture of Orthosiphon aristatus (Java Tea) as a Model Study
Medien: Antioxidants
DOI: 10.3390/antiox1010004
Heft: 1
Band: 1
Autoren: Dase Hunaefi, Divine Nkonyam Akumo, Dr. rer. nat. Heidi Riedel, Prof. Dr. Iryna Smetanska
Seiten: 4-32
Veröffentlichungsdatum: 26.09.2012
Zitation: Hunaefi, Dase; Akumo, Divine Nkonyam; Riedel, Heidi; Smetanska, Iryna (2012): The Effect of Lactobacillus plantarum ATCC 8014 and Lactobacillus acidophilus NCFM Fermentation on Antioxidant Properties of Selected in Vitro Sprout Culture of Orthosiphon aristatus (Java Tea) as a Model Study. Antioxidants 1 (1), S. 4-32. DOI: 10.3390/antiox1010004