Physicochemical Properties and Antioxidant Activity of Arctium lappa L. Fermented with Lactic Acid Bacteria

Jeong Ho Lee; Kyoung Ok Jung; D. Kim; Soyeon Im

doi:10.17642/jcc.24.1.2

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JOURNAL ARTICLE

Physicochemical Properties and Antioxidant Activity of Arctium lappa L. Fermented with Lactic Acid Bacteria

Jeong Ho Lee Kyoung Ok Jung D. Kim Soyeon Im

Year: 2019 Journal: Journal of Chitin and Chitosan Vol: 24 (1)Pages: 8-15

DOI: 10.17642/jcc.24.1.2

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Keywords:

Arctium lappa Lactic acid Fermentation Bacteria Antioxidant Food science Chemistry Lactic acid fermentation Traditional medicine Biochemistry Biology Medicine

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Topics

Food Quality and Safety Studies

Life Sciences → Agricultural and Biological Sciences → Food Science

Phytoestrogen effects and research

Health Sciences → Medicine → Pathology and Forensic Medicine

Plant-derived Lignans Synthesis and Bioactivity

Life Sciences → Biochemistry, Genetics and Molecular Biology → Molecular Biology

Physicochemical Properties and Antioxidant Activity of Arctium lappa L. Fermented with Lactic Acid Bacteria

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