Ingredient：LACTOBACILLUS/ANTLER VELVET/DEER ANTLER/(CORNUS OFFICINALIS/SCHISANDRA CHINENSIS FRUIT)/(ASPARAGUS COCHINCHINENSIS/ASTRAGALUS MEMBRANACEUS/PANAX GINSENG/STACHYS JAPONICA/TRICHOSANTHES KIRILOWII ROOT)/TRICHOSANTHES KIRILOWII SEED/CHESTNUT SHELL FERMENT EXTRACT
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来源：CosIng
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| INCI name | LACTOBACILLUS/ANTLER VELVET/DEER ANTLER/(CORNUS OFFICINALIS/SCHISANDRA CHINENSIS FRUIT)/(ASPARAGUS COCHINCHINENSIS/ASTRAGALUS MEMBRANACEUS/PANAX GINSENG/STACHYS JAPONICA/TRICHOSANTHES KIRILOWII ROOT)/TRICHOSANTHES KIRILOWII SEED/CHESTNUT SHELL FERMENT EXTRACT |
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| Chem/IUPAC Name | This is the extract of the product obtained by the fermentation of deer antlers and antler velvet with the fruit of Cornus officinalis and Schisandra chinensis ; the roots of Asparagus cochinchinensis, Astragalus membranaceus, Panax ginseng , Stachys japonica and Trichosanthes kirilowii ; the seeds of Trichosanthes kirilowii and the shell of Castanea crenata, by the microorganism, Lactobacillus. |
| PCPC No | |
| COSING Ref No | 100267 |
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| Function | ANTIOXIDANT |
妆企易
LACTOBACILLUS/ANTLER VELVET/DEER ANTLER/(CORNUS OFFICINALIS/SCHISANDRA CHINENSIS FRUIT)/(ASPARAGUS COCHINCHINENSIS/ASTRAGALUS MEMBRANACEUS/PANAX GINSENG/STACHYS JAPONICA/TRICHOSANTHES KIRILOWII ROOT)/TRICHOSANTHES KIRILOWII SEED/CHESTNUT SHELL FERMENT EXTRACT
