The effect of fermentation on total phenolic, flavonoid and tannin content and its relation to antibacterial activity in jaruk tigarun (Crataeva nurvala, Buch HAM)

International Food Research Journal

Volumn 23, Issue 1, 2016, Pages 309-315

  Nazarni, R ^a,b   Purnama, D ^b   Umar, S ^b   Eni, H ^b  

^a Institute for Industrial Research and Standardization Banjarbaru   (Indonesia)

^b GADJAH MADA UNIVERSITY   (Indonesia)

Author keywords

Antibacterial activities; Buch HAM); Tigarun (Crataeva nurvala; Total flavonoid; Total phenolic; Total tannin content

Indexed keywords

EID: 84954045050     PISSN: 19854668     EISSN: 22317546     Source Type: Journal    
DOI: None     Document Type: Article

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