The influence of pasteurization and starter culture on methanol content and bio-profile of fermented Morinda citrifolia linn. (noni) fruit juice

The influence of pasteurization and starter culture on methanol content and bio-profile of fermented Morinda citrifolia linn. (noni) fruit juice

© 2020, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved. Morinda citrifolia L., generally known as noni, is commonly used in Thai medicines and cuisine. Several bioactive phytochemicals have been isolated and identified from the noni plant, and their composition...

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Bibliographic Details
Main Authors: Manee Saelee, Bhagavathi Sundaram Sivamaruthi, Sasithorn Sirilun, Jakkapan Sirithunyalug, Sartjin Peerajan, Chaiyavat Chaiyasut
Format: Journal
Published: 2020
Subjects:
Agricultural and Biological Sciences
Biochemistry, Genetics and Molecular Biology
Online Access:https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85091720046&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/70084
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Institution: Chiang Mai University

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http://cmuir.cmu.ac.th/jspui/handle/6653943832/70084

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