The Nutritional, Physico-chemical, and Antioxidant Changes during the Production of Soursop Vinegar Influenced by Yeast and Aeration.
| Autor: | Zaini, Nurul Solehah Mohd1 nurulsolehah94@gmail.com, Ree Na Ng1 ngreena0727@gmail.com, Abedelazeez, Khudair J. D.1 abedelazeezkhudair@gmail.com, Idris, Hamidah2 hamidah.idris@fsmt.upsi.edu.my, Rahim, Muhamad Hafiz Abd1 muhdhafiz@upm.edu.my |
|---|---|
| Zdroj: | Pertanika Journal of Tropical Agricultural Science. Feb2024, Vol. 47 Issue 1, p177-189. 13p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
|