Comparison of Phenolic Contents and Scavenging Activities of Miang Extracts Derived from Filamentous and Non-Filamentous Fungi-Based Fermentation Processes

The study investigated the impact of the fermentation process on the phenolic contents and antioxidant and anti-inflammatory activities in extracts of Miang, an ethnic fermented tea product of northern Thailand. The acetone (80%) extraction of Miang samples fermented by a non-filamentous fungi-based...

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Detalles Bibliográficos
Autores principales: Abdullahi, Aliyu Dantani, Kodchasee, Pratthana, Unban, Kridsada, Pattananandecha, Thanawat, Saenjum, Chalermpong, Kanpiengjai, Apinun, Shetty, Kalidas, Khanongnuch, Chartchai
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8301141/
https://www.ncbi.nlm.nih.gov/pubmed/34356376
http://dx.doi.org/10.3390/antiox10071144

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8301141/
https://www.ncbi.nlm.nih.gov/pubmed/34356376
http://dx.doi.org/10.3390/antiox10071144

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