Effects of different fermentation methods on chemical composition, antioxidant activity, and enzymatic inhibition of fermented fig juice
In order to develop nutritious and healthy fermented fig juice, foure samples fermented were made using natural fermentation and fermentation by lactobacillus. Then the total acidity, total sugar, reducing sugar, total phenols, total flavones and characteristic organic acids, antioxidant activity, a...
| Главные авторы: | , , , |
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| Формат: | Статья |
| Язык: | English |
| Опубликовано: |
Taylor & Francis Group
2024-12-01
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| Серии: | CyTA - Journal of Food |
| Предметы: | |
| Online-ссылка: | https://www.tandfonline.com/doi/10.1080/19476337.2024.2326299 |