Optimization of Fermentation Process of Panax quinquefolius L. by Schizophyllum commune and Its Antioxidant Capacity in Vitro

Optimization of Fermentation Process of Panax quinquefolius L. by Schizophyllum commune and Its Antioxidant Capacity in Vitro

In order to improve the economic value of Panax quinquefolius L., this study used Panax quinquefolius L. as raw material to solid state ferment Panax quinquefolius L. by Schizophyllum commune, increased the content of active components in Panax quinquefolius L., and optimized the fermentation techno...

Full description

Bibliographic Details
Main Authors: Kunlun WANG, Lijun GUAN, Yang GAO, Song YAN, Jialei LI, Nina JI, Bo LI, Ye ZHOU
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2024-04-01
Series:Shipin gongye ke-ji
Subjects:
panax quinquefolius l.
schizophyllum commune
solid state fermentation
response surface
ginsenoside
antioxidation
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023040063

Internet

http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023040063

Similar Items