Effect of fermentation on the antioxidant properties and phenolic compounds of Bambangan (Mangifera pajang) fruit
Author:
Funder
Pusat Penyelidikan dan Inovasi, Universiti Malaysia Sabah
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-022-05615-w.pdf
Reference64 articles.
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3. Bhanja Dey T, Chakraborty S, Jain KK, Sharma A, Kuhad RC (2016) Antioxidant phenolics and their microbial production by submerged and solid-state fermentation process: A review. Trends Food Sci Technol 53:60–74
4. Bock C, Ternes W (2010) The phenolic acids from bacterial degradation of the mangiferin aglycone are quantified in the feces of pigs after oral ingestion of an extract of Cyclopia genistoides (honeybush tea). Nutr Res 30(5):348–357
5. Bravo-Ferrada BM, Hollmann A, Brizuela NL, Hens DV, Tymczyszyn E, Semorile L (2016) Growth and consumption of l-malic acid in wine-like medium by acclimated and non-acclimated cultures of Patagonian Oenococcus oeni strains. Folia Microbiol 61(5):365–373
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