A novel concoction method of Chinese medicinal and edible plants: probiotic fermentation, sensory and functional composition analysis
Probiotic fermentation is a novel concoction method of medicinal and edible plants with microbial-specific biotransformation function.
Authors
- Zhijie An (ORCID: https://orcid.org/0000-0002-1552-6684)
- Junwei Yu
- Hongjun Wu (ORCID: https://orcid.org/0000-0002-0677-2912)
- 通久 河野
- Xiaobo Wei
- Haitian Fang (ORCID: https://orcid.org/0000-0003-3153-0648)
- Hongyun Liu (ORCID: https://orcid.org/0000-0001-8806-6204)
- Peirong Niu
Institutions
- Ningxia University (CN)
- Ningxia Water Conservancy (CN)
Publication Details
- Journal
- Sustainable Food Technology
- Published
- 2025-01-01
- DOI
- https://doi.org/10.1039/d5fb00091b
- Citations
- 2
- Primary Topic
- Probiotics and Fermented Foods
- Type
- article
- Field-Weighted Citation Impact
- 2.32
Funders
- Ningxia University
- Key Research and Development Program of Ningxia