Natural fermentation of bitter gourd (Momordica charantia) and noni fruit (Morinda citrifolia) in honey increases total phenol, total flavonoid, and antioxidant activity
It is well known that bitter gourd and noni fruit contain high levels of beneficial chemicals, but tastes and flavour are less appealing. Due to enzymatic transformation, fermentation can change bioactive compounds that minimize bad taste and unpleasant odor. This study aimed to assess the phenol an...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2025-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2025/05/bioconf_icgrc2025_04002.pdf |
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