Comparison of Phenolic Contents and Scavenging Activities of Miang Extracts Derived from Filamentous and Non-Filamentous Fungi-Based Fermentation Processes

• Автори: Aliyu Dantani Abdullahi (Автор), Pratthana Kodchasee (Автор), Kridsada Unban (Автор), Thanawat Pattananandecha (Автор), Chalermpong Saenjum (Автор), Apinun Kanpiengjai (Автор), Kalidas Shetty (Автор), Chartchai Khanongnuch (Автор)
• Формат: Книга
• Опубліковано: MDPI AG, 2021-07-01T00:00:00Z.
• Предмети: article
• Онлайн доступ: Connect to this object online.

The study investigated the impact of the fermentation process on the phenolic contents and antioxidant and anti-inflammatory activities in extracts of Miang, an ethnic fermented tea product of northern Thailand. The acetone (80%) extraction of Miang samples fermented by a non-filamentous fungi-based...