PHENOLIC CONTENT, ANTIOXIDANT ACTIVITY AND BIODIVERSITY CHANGES DURING SPONTANEOUS FERMENTATION OF CARICA PAPAYA LEAF
The spontaneous fermentation was carried out on Carica papaya leaf (CPL) in view of its potential improvement on antioxidant functionality and cultivation of lactic acid bacteria. The effect of the spontaneous fermentation on the total phenolic content and antioxidant activity of CPL, as well as bio...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
2020
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| Subjects: | |
| Online Access: | View Fulltext in Publisher |