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Dynamic effects of fermentation on phytochemical composition and antioxidant properties of wampee (Clausena lansium (Lour.) Skeel) leaves
Variations in the phytochemical composition and antioxidant properties were studied in the wine of wampee leaves obtained at different stages of fermentation process. The highest concentrations of total phenolic and flavonoid contents were attained at Day 12 and Day 21 of fermentation, respectively....
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2018
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6341146/ https://www.ncbi.nlm.nih.gov/pubmed/30680161 http://dx.doi.org/10.1002/fsn3.795 |