Optimizing γ-aminobutyric acid content of fermented mulberry leaves by using Taguchi design and analyzing antioxidant capacity of whole extract-Reference-Cited by-同舟云学术

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Optimizing γ-aminobutyric acid content of fermented mulberry leaves by using Taguchi design and analyzing antioxidant capacity of whole extract

Published:2024-04-20 Issue:1 Volume:10 Page:
ISSN:2331-1932
Container-title:Cogent Food & Agriculture
language:en
Short-container-title:Cogent Food & Agriculture

Author:

Lin Yung-Sheng¹²^ORCID,Zheng Ji-Hong¹,Chen Cheng-You¹,Liao Chiu-Hsun²³,Shih Chia-Hung¹³

Affiliation:

1. Department of Chemical Engineering, National United University, Miaoli, Taiwan

2. Ph.D. Program in Materials and Chemical Engineering, National United University, Miaoli, Taiwan

3. Miaoli District Agricultural Research and Extension Station, Ministry of Agriculture, Miaoli, Taiwan

Funder

National Science and Technology Council, Taiwan

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/23311932.2024.2341090

Reference37 articles.

1. Effect of Fermentation Time on the Chemical Composition of Mulberry (Morus alba L.) Leaf Teas

2. Antioxidation and Melanogenesis Inhibition of Various Dendrobium tosaense Extracts

3. Effects of Infusion and Storage on Antioxidant Activity and Total Phenolic Content of Black Tea

4. The Roles of GABA in Ischemia-Reperfusion Injury in the Central Nervous System and Peripheral Organs

5. Antioxidation and Tyrosinase Inhibitory Ability of Coffee Pulp Extract by Ethanol

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