Effect of green tea extract during lactic acid bacteria mediated fermentation of Morinda citrifolia linn. (noni) fruit juice

• المؤلفون الرئيسيون: Manee Saelee, Bhagavathi Sundaram Sivamaruthi, Sasithorn Sirilun, Periyanaina Kesika, Sartjin Peerajan, Chaiyavat Chaiyasut
• التنسيق: دورية
• منشور في: 2020
• الموضوعات: Agricultural and Biological Sciences
• الوصول للمادة أونلاين: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85074205743&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/67548

© 2019 Manee Saelee et al. Background and Objective: Fermented noni (Morinda citrifolia L.) fruit juice is considered as one of the health-promoting beverage. The food industries are working on further improvement of fermented noni juice. The objective of the current study was to assess the impact o...