PHENOLIC CONTENT, ANTIOXIDANT ACTIVITY AND BIODIVERSITY CHANGES DURING SPONTANEOUS FERMENTATION OF CARICA PAPAYA LEAF

PHENOLIC CONTENT, ANTIOXIDANT ACTIVITY AND BIODIVERSITY CHANGES DURING SPONTANEOUS FERMENTATION OF CARICA PAPAYA LEAF

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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...

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Bibliographic Details
Main Authors:	Hamid, KHK (Author), Ling, TH (Author), Salihon, J (Author), So'aib, MS (Author)
Format:	Article
Language:	English
Published:	2020
Subjects:	antioxidant Carica papaya leaf DIVERSITY lactic acid bacteria LACTIC-ACID BACTERIA Spontaneous fermentation total phenolic content YEAST
Online Access:	View Fulltext in Publisher

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