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Items: 4

1.

Effects of co-fermentation by Saccharomyces cerevisiae and Issatchenkia orientalis on sea buckthorn juice.

Negi B, Dey G.

Int J Food Sci Nutr. 2013 Jun;64(4):508-13. doi: 10.3109/09637486.2012.759182. Epub 2013 Jan 9.

PMID:
23301774
2.

Sea buckthorn as a source of important bioactive compounds in cardiovascular diseases.

Olas B.

Food Chem Toxicol. 2016 Nov;97:199-204. doi: 10.1016/j.fct.2016.09.008. Epub 2016 Sep 9. Review.

PMID:
27616182
3.

Medicinal and therapeutic potential of Sea buckthorn (Hippophae rhamnoides L.).

Suryakumar G, Gupta A.

J Ethnopharmacol. 2011 Nov 18;138(2):268-78. doi: 10.1016/j.jep.2011.09.024. Epub 2011 Sep 22. Review.

PMID:
21963559
4.

Sea buckthorn products: manufacture and composition.

Beveridge T, Li TS, Oomah BD, Smith A.

J Agric Food Chem. 1999 Sep;47(9):3480-8. Review.

PMID:
10552673

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