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: | , , , , , , |
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| Format: | Journal |
| Published: |
2018
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| Subjects: | |
| 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 |