Changes in the total polyphenolic content and antioxidant activity of fermented Morinda citrifolia L.

Changes in the total polyphenolic content and antioxidant activity of fermented Morinda citrifolia L.

© 2018 The Authors. Objective: The fermented plant beverages (FPBs) are considered as functional food. A detailed scientific investigation is required to develop functionally potential FPBs. The present study aimed to investigate the changes in total phenolic content and antioxidant properties of La...

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Main Authors: Chaiyavat Chaiyasut, Bhagavathi Sundaram Sivamaruthi, Periyanaina Kesika, Sasithorn Sirilun, Khontaros Chaiyasut, Rattikan Yoosupap, Sartjin Peerajan
Format: Journal
Published: 2018
Subjects:
Medicine
Pharmacology, Toxicology and Pharmaceutics
Online Access:https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85048223555&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/58909
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Institution: Chiang Mai University

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https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85048223555&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/58909

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