Improving Antioxidant Activity of Ophioglossum Thermale Kom. By Fermentation With Talaromyces Purpurogenus M18-11

Journal of the Brazilian Chemical Society- Brazil

doi 10.21577/0103-5053.20180068

Full Text

Abstract

Available in

Categories

Chemistry

Date

Authors

Publisher

Sociedade Brasileira de Quimica (SBQ)

Related search

Sustainable Dyeing of Wool Fabric With Talaromyces Purpurogenus

Journal of Applied and Natural Science
2019English

Effects of Carbon Sources on Pigment Production by Talaromyces Purpurogenus LC128689 in Liquid Surface Cultures

Bio-Research
2019English

Antioxidant and Cytotoxic Activity of the Wild Edible Pimpinella Brachycarpa (Kom.) Nakai

American Journal of Food Technology
Food Science
2012English

Liquid Fermentation of Ganoderma Applanatum and Antioxidant Activity of Exopolysaccharides

Open Biomedical Engineering Journal
MedicineBioengineeringBiomedical Engineering
2015English

Study on Antioxidant Activity of Peanut Meal Using Bacillus Natto by Solid State Fermentation

International Journal of Sciences
2017English

Tempeh Antioxidant Activity Using DPPH Method: Effects of Fermentation, Processing, and Microorganisms

Journal of Food Engineering and Technology
2019English

Effect of Baked, Whipped and Fermentation on Antioxidant Activity in Red Raspberries

Journal of Food Processing & Technology
2016English

L-Asparaginase Production Using Solid-State Fermentation by an Endophytic Talaromyces Pinophilus Isolated From Rhizomes of Curcuma Amada

Journal of Pure and Applied Microbiology
Applied MicrobiologyBiotechnologyMicrobiology
2020English

Funicone-Related Compounds, Potentiators of Antifungal Miconazole Activity, Produced by Talaromyces Flavus FKI-0076.

Journal of Antibiotics
Drug DiscoveryPharmacology
2002English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2026 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy