Lactobacillus paracasei hii01 mediated fermentation of Syzygium cumini L. Fruits: Assessment of changes in phenolic content and antioxidant capacity

• المؤلفون الرئيسيون: Sasithorn Sirilun, Bhagavathi Sundaram Sivamaruthi, Periyanaina Kesika, Sartjin Peerajan, Chaiyavat Chaiyasut
• التنسيق: دورية
• منشور في: 2018
• الموضوعات: Medicine; Pharmacology, Toxicology and Pharmaceutics
• الوصول للمادة أونلاين: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85048213913&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/58905
• المؤسسة: Chiang Mai University

© 2018 The Authors. Objective: Syzygium cumini L. fruits are reported for several pharmacological applications and winemaking. The present study was conducted to develop and analyze the phytochemical content, and antioxidant properties of lactic acid bacteria mediated fermented S. cumini fruit juice...