Dynamic effects of fermentation on phytochemical composition and antioxidant properties of wampee (<i>Clausena lansium</i> (Lour.) Skeel) leaves.

Food Sci Nutr · 2019 · PMC6341146 · PMID 30680161

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an increasing trendno p-value reported

Ethanol content of WLW showed an increasing trend during the fermentation and was highest at 94.32 ± 2.71 g/L on Day 24 compared to initial concentration 0.29 ± 0.02 g/L.

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