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

• 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
• Institution: Chiang Mai University

© 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...