Fermentation improves antioxidant capacity and γ-aminobutyric acid content of Ganmai Dazao Decoction by lactic acid bacteria.

Front Microbiol · 2023 · PMC10652878 · PMID 38029167

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showed a trendno p-value reported

The TFC showed a trend of fluctuating decline, and decreased from 1.70 ± 0.04 mg/mL to 0.82 ± 0.04 mg/mL at 0–10 h, and then increased at 10–14 h.

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