The Effect of Lactobacillus plantarum ATCC 8014 and Lactobacillus acidophilus NCFM Fermentation on Antioxidant Properties of Selected in Vitro Sprout Culture of Orthosiphon aristatus (Java Tea) as a Model Study
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Hunaefi, D.; Akumo, D.N.; Riedel, H.; Smetanska, I. The Effect of Lactobacillus plantarum ATCC 8014 and Lactobacillus acidophilus NCFM Fermentation on Antioxidant Properties of Selected in Vitro Sprout Culture of Orthosiphon aristatus (Java Tea) as a Model Study. Antioxidants 2012, 1, 4-32. https://doi.org/10.3390/antiox1010004
Hunaefi D, Akumo DN, Riedel H, Smetanska I. The Effect of Lactobacillus plantarum ATCC 8014 and Lactobacillus acidophilus NCFM Fermentation on Antioxidant Properties of Selected in Vitro Sprout Culture of Orthosiphon aristatus (Java Tea) as a Model Study. Antioxidants. 2012; 1(1):4-32. https://doi.org/10.3390/antiox1010004
Chicago/Turabian StyleHunaefi, Dase, Divine N. Akumo, Heidi Riedel, and Iryna Smetanska. 2012. "The Effect of Lactobacillus plantarum ATCC 8014 and Lactobacillus acidophilus NCFM Fermentation on Antioxidant Properties of Selected in Vitro Sprout Culture of Orthosiphon aristatus (Java Tea) as a Model Study" Antioxidants 1, no. 1: 4-32. https://doi.org/10.3390/antiox1010004