Manee Saelee
Graduate School, Chiang Mai University, 50200 Chiang Mai, Thailand
Bhagavathi Sundaram Sivamaruthi
Innovation Center for Holistic Health, Nutraceuticals and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, 50200 Chiang Mai, Thailand
LiveDNA: 91.25759
Sasithorn Sirilun
Innovation Center for Holistic Health, Nutraceuticals and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, 50200 Chiang Mai, Thailand
Periyanaina Kesika
Innovation Center for Holistic Health, Nutraceuticals and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, 50200 Chiang Mai, Thailand
Sartjin Peerajan
Health Innovation Institute, 50230 Chiang Mai, Thailand
Chaiyavat Chaiyasut
Innovation Center for Holistic Health, Nutraceuticals and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, 50200 Chiang Mai, Thailand
LiveDNA: 66.30301
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How to cite this article
Manee Saelee, Bhagavathi Sundaram Sivamaruthi, Sasithorn Sirilun, Periyanaina Kesika, Sartjin Peerajan and Chaiyavat Chaiyasut, 2019. Effect of Green Tea Extract During Lactic Acid Bacteria Mediated Fermentation of Morinda citrifolia Linn. (Noni) Fruit Juice. Pakistan Journal of Biological Sciences, 22: 486-493.
DOI: 10.3923/pjbs.2019.486.493
URL: https://scialert.net/abstract/?doi=pjbs.2019.486.493
DOI: 10.3923/pjbs.2019.486.493
URL: https://scialert.net/abstract/?doi=pjbs.2019.486.493