Variability in the fermentation index, polyphenols and...

Journal of Food Composition and Analysis 2015 / 02 Vol. 37

Variability in the fermentation index, polyphenols and amino acids of seeds of rambutan (Nephelium lappaceum L.) during fermentation

Mehdizadeh, Shabnam, Lasekan, Ola, Muhammad, Kharidah, Baharin, Badlishah
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Volume:
37
Language:
english
Journal:
Journal of Food Composition and Analysis
DOI:
10.1016/j.jfca.2014.06.017
Date:
February, 2015
File:
PDF, 1.13 MB
english, 2015
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