Lactic acid fermentation of <i>Rosa davurica</i> Pall. Jiaosu as a functional food.

All fermented treatments demonstrated robust inhibitory effects against α-glucosidase, with a notable trend of increasing α-glucosidase inhibition rates as fermentation time prolonged ( Fig. 5 B).

also in 2,380 other papers

All treatment groups generally exhibited an increasing trend in ABTS radical scavenging activity with prolonged fermentation time, indicating that the fermentation process continuously enhanced antioxidant activity in a time-dependent manner.

also in 63,971 other papers