Optimization of Fermentation Technology and Evaluation of Regulating Immune Function of Ginseng and Wolfberry Fermentation Liquid

Optimization of Fermentation Technology and Evaluation of Regulating Immune Function of Ginseng and Wolfberry Fermentation Liquid

Objective: To optimize the fermentation process of ginseng and wolfberry fermentation liquid and study its regulating effect on the immune function of mice. Methods: The fermentation process was optimized by single factor test and Box-Behnken test with total acid content as response value and fermen...

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Bibliographic Details
Main Author:	Ping YU
Format:	Article
Language:	zho
Published:	The editorial department of Science and Technology of Food Industry 2023-04-01
Series:	Shipin gongye ke-ji
Subjects:	ginseng and wolfberry fermentation liquid response surface test process optimization mouse test immune regulation
Online Access:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2020070035

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