schisandra berry fermented
Selected indexed studies
- Dibenzocyclooctadiene Lignans in Plant Parts and Fermented Beverages of Schisandra chinensis. (Plants (Basel), 2021) [PMID:33668581]
- Extraction and characterization of polysaccharides from Schisandra sphenanthera fruit by Lactobacillus plantarum CICC 23121-assisted fermentation. (Int J Biol Macromol, 2024) [PMID:38176493]
- Instrumental volatile flavor analysis of omija (Schisandra chinesis Baillon) using headspace stir-bar sorptive extraction-gas chromatography-mass spectrometry and its relationship to human sensory perceptions. (Food Res Int, 2019) [PMID:31000283]
_Worker-drafted node — pending editorial review._
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Sources
- Dibenzocyclooctadiene Lignans in Plant Parts and Fermented Beverages of Schisandra chinensis. (2021) pubmed
- Extraction and characterization of polysaccharides from Schisandra sphenanthera fruit by Lactobacillus plantarum CICC 23121-assisted fermentation. (2024) pubmed
- Instrumental volatile flavor analysis of omija (Schisandra chinesis Baillon) using headspace stir-bar sorptive extraction-gas chromatography-mass spectrometry and its relationship to human sensory perceptions. (2019) pubmed
- Impaired Taste Associative Memory and Memory Enhancement by Feeding Omija in Parkinson's Disease Fly Model. (2018) pubmed