Chemical Composition of Arctium lappa Roots Fermented by Aspergillus niger and Its Inhibition on α-Glucosidase and α-Amylase
In order to clarify the influence on chemical constituents and antihypoglycemic activity of root of Arctium lappa (AL) after fermented by Aspergillus niger (A. niger), A. niger was applied to conduct fermentation process on AL, and effect of fermentation time on the inhibitory on α-glucosidase and α...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-05-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021060161 |