ArticleJournal of food science and technology2024
Antioxidant content following fermentation of lemongrass for herbal beverage development.
Article in Journal of food science and technology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
1 citing paper in PubMed.
- Thermal Modulation of Musalais Wine Characteristics: Volatile Profiles and Chemical Composition at Different Brix Levels.Foods (Basel, Switzerland) · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Consumers have increasingly favoured fermented drinks due to their high content of probiotic secondary metabolites. These beverages are believed to possess the capacity to safeguard against non-communicable ailments such as coronary heart disease, cancer, diabetes, antimicrobial infections, and other dietary-related disorders. Lemongrass (
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.