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

• المؤلفون الرئيسيون: Chaiyavat Chaiyasut, Bhagavathi Sundaram Sivamaruthi, Periyanaina Kesika, Sasithorn Sirilun, Khontaros Chaiyasut, Rattikan Yoosupap, Sartjin Peerajan
• التنسيق: دورية
• منشور في: 2018
• الموضوعات: Medicine; Pharmacology, Toxicology and Pharmaceutics
• الوصول للمادة أونلاين: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85048223555&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/58909
• المؤسسة: Chiang Mai University

© 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...