Effect of Lactic Acid Bacteria Fermentation on Rosmarinic Acid and Antioxidant Properties of in vitro Shoot Culture of Orthosiphon aristatus as a Model Study

Author: Hunaefi Dase  

Publisher: Taylor & Francis Ltd

ISSN: 0890-5436

Source: Food Biotechnology, Vol.27, Iss.2, 2013-04, pp. : 152-177

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