The Nutritional, Physico-chemical, and Antioxidant Changes during the Production of Soursop Vinegar Influenced by Yeast and Aeration
The Nutritional, Physico-chemical, and Antioxidant Changes during the Production of Soursop Vinegar Influenced by Yeast and Aeration by Hamidah binti Idris
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| Format: | article |
| Language: | English |
| Published: |
Tanjung Malim
2024
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| Online Access: | https://ir.upsi.edu.my/detailsg.php?det=12624 |
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