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The study investigates the fermentation of Syzygium cumini L. fruit juice using Lactobacillus paracasei HII01, focusing on changes in phenolic content and antioxidant capacity. Results showed that fermentation significantly increased total phenolic content and antioxidant properties, making the fermented juice a potential functional food supplement. The findings suggest further clinical studies are needed to explore the health benefits of the fermented juice.

Author

jajoya1

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EN