Variability in the fermentation index, polyphenols and amino acids of seeds of rambutan (Nephelium lappaceum L.) during fermentation
The variability in the fermentation index, polyphenols, and amino acids of rambutan seeds was investigated during fermentation. Results revealed that fermentation index (FI) value ≥1 was achieved on the 4th day of fermentation. While fermentation significantly reduced the levels of total polyphenols...
محفوظ في:
| المؤلفون الرئيسيون: | , , , |
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| التنسيق: | مقال |
| اللغة: | English |
| منشور في: |
Elsevier
2015
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| الوصول للمادة أونلاين: | http://psasir.upm.edu.my/id/eprint/46854/1/Variability%20in%20the%20fermentation%20index%2C%20polyphenols%20and%20amino%20acids%20of%20seeds%20of%20rambutan%20%28Nephelium%20lappaceum%20L.%29%20during%20fermentation.pdf http://psasir.upm.edu.my/id/eprint/46854/ |
| الوسوم: |
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