Different drying temperatures modulate chemical and antioxidant properties of mandai cempedak ( Artocarpus integer)

Background: Mandai, the fermented inner skin of cempedak (Artocarpus integer), may have further use as an industrial ingredient while maintaining its antioxidative capacity. The starter culture of Lactobacillus casei may induce the Mandai fermentation. This research was carried out (i) to investigat...

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Detalles Bibliográficos
Autores principales: Rahmadi, Anton, Sabarina, Yuliana, Agustin, Sukmiyati
Formato: Online Artículo Texto
Lenguaje:English
Publicado: F1000 Research Limited 2020
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7065658/
https://www.ncbi.nlm.nih.gov/pubmed/32201564
http://dx.doi.org/10.12688/f1000research.16617.2

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7065658/
https://www.ncbi.nlm.nih.gov/pubmed/32201564
http://dx.doi.org/10.12688/f1000research.16617.2

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