HIGHLIGHTS
- who: Hang Chen et al. from the School of Liquor and Food Engineering, Guizhou University, Guiyang, China have published the Article: Effect of Yeast Fermentation on the Physicochemical Properties and Bioactivities of Polysaccharides of Dendrobium officinale, in the Journal: Foods 2023, 12, 150. of /2023/
- what: The authors extracted polysaccharides from fermented Dendrobium officinale rice wine and compared the changes in the antioxidant properties of Dendrobium officinale polysaccharides before and after fermentation and the changes in inhibitory effects on inflammatory cytokines (TNF-u03b1, NO, IL-6, IL-1u03b2, and IL-10) produced by lipopolysaccharide-treated . . .
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