Physicochemical properties, antioxidant activities, and sensory evaluation of pineapple peel biovinegar
The objective of this study was to characterize a biovinegar (OPPB) produced from natural fermentation of pineapple peel. Physicochemical properties, antioxidant activities and sensory evaluation were investigated to compare its quality with apple cider vinegar (ACV) and dates vinegar (DV). The vine...
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| Main Authors: | , |
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| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
IOP Publishing
2020
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| Subjects: | |
| Online Access: | http://umpir.ump.edu.my/id/eprint/30360/1/Physicochemical%20properties%2C%20antioxidant%20activities%2C%20and%20sensory.pdf http://umpir.ump.edu.my/id/eprint/30360/ https://doi.org/10.1088/1757-899X/991/1/012002 |
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