INFLUENCE OF MATURITY STAGE ON TRYPTOPHAN, PHENOLIC, FLAVONOID, AND ANTHOCYANIN CONTENT, AND ANTIOXIDANT ACTIVITY OF Morus alba L. FRUIT

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INFLUENCE OF MATURITY STAGE ON TRYPTOPHAN, PHENOLIC, FLAVONOID, AND ANTHOCYANIN CONTENT, AND ANTIOXIDANT ACTIVITY OF Morus alba L. FRUIT

Author: C. Yongram, P. Panyatip, P. Siriparu, J. Ratha, B. Sungthong, S. Tadtong and P. Puthongking

DOI: http://doi.org/10.31788/RJC.2022.1536958

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Abstract

Keywords: Maturity stage, Tryptophan, Phenolics, Anthocyanins, PCA, LC-MS/MS.

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