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

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

© 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...

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Bibliographic Details
Main Authors: Sasimar Woraharn, Narissara Lailerd, Bhagavathi Sundaram Sivamaruthi, Wiwat Wangcharoen, Sartjin Peerajan, Sophon Sirisattha, Chaiyavat Chaiyasut
Format: Journal
Published: 2018
Subjects:
Agricultural and Biological Sciences
Engineering
Online Access:https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84939265746&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/54063
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Institution: Chiang Mai University

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https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84939265746&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/54063

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