4   Artículos

 
en línea
Tsan-Chang Chang and Hung-Der Jang    
The optimization of aging time for improved antioxidant activity and bacteriostatic capacity of black garlic (BG) of different ages was studied, and the results can serve as a reference for assessing the feasibility of developing BG as a functional food.
Revista: Applied Sciences    Formato: Electrónico

 
en línea
Genice Iurckevicz, Mário Antônio Alves Cunha (Author)     Pág. e49826
Baccharis dracunculifolia has been used in popular medicine because of its bioactive properties, which include anti-inflammatory, antiulcerative and hepatoprotective potentials. A 2³ central composite rotational design was used to define the best conditi... ver más
Revista: Acta Scientiarum: Technology    Formato: Electrónico

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