Effect of fermentation on the antioxidant properties and phenolic compounds of Bambangan (Mangifera pajang) fruit
Shet Teng Chan, Birdie Scott Padam, Fook Yee Chye
Topics & Concepts
ChemistryABTSFood scienceDPPHFermentationChlorogenic acidGallic acidRutinAntioxidantOxygen radical absorbance capacityChromatographyOrganic chemistryPhytochemicals and Antioxidant ActivitiesBiochemical and biochemical processesMedicinal Plant Research