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Enhanced antioxidant activity of Chenopodium formosanum Koidz. by lactic acid bacteria: Optimization of fermentation conditions
Kuo HC,
Kwong HK,
Chen HY,
Hsu HY,
Yu SH,
et al.
(2021)
Enhanced antioxidant activity of Chenopodium formosanum Koidz. by lactic acid bacteria: Optimization of fermentation conditions.
PLOS ONE 16(5): e0249250.
https://doi.org/10.1371/journal.pone.0249250