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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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F1000 Research Limited
2020
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| 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 |