Development of fermented Hericium erinaceus juice with high content of L-glutamine and L-glutamic acid

• المؤلفون الرئيسيون: Sasimar Woraharn, Narissara Lailerd, Bhagavathi Sundaram Sivamaruthi, Wiwat Wangcharoen, Sartjin Peerajan, Sophon Sirisattha, Chaiyavat Chaiyasut
• التنسيق: دورية
• منشور في: 2018
• الموضوعات: Agricultural and Biological Sciences
• الوصول للمادة أونلاين: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84939265746&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/44742

© 2015 Institute of Food Science and Technology. Fermented plant beverages (FPB) with a high content of desirable principle components are served as functional foods from several years. Hericium erinaceus is famous for its antimicrobial, antioxidant, antihypertensive and antidiabetic nature. Accordi...