Tables index

From

Enhancing Antioxidant Activity and Polyphenol Content of Prebiotic Cucumis Melo L. Byproducts through Probiotic Bioconversion Using Lentilactobacillus kefiri DH5

Subin Hwang, Kun-Ho Seo, Hyunsook Kim

Journal of Food and Nutrition Research. 2025, 13(11), 421-427 doi:10.12691/jfnr-13-11-2
  • Table 1. Pretreatment groups
  • Table 2. Composition of Cucumis melo L. whole and sludge