Antioxidant Potential of Jicama (Pachyrhizus erosus) Extract Fermented by Lactobacillus plantarum B1765
Jicama is a source of phenolic compounds that function as antioxidants. However, the presence of polyphenol oxidase and naturally bound phenolic compounds limits its antioxidant potential. Fermentation is one method to enhance the antioxidant potential of jicama. This study investigates the growth o...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Mataram
2024-01-01
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| Series: | Jurnal Pijar MIPA (Pengkajian Ilmu dan Pengajaran Matematika dan Ilmu Pengetahuan Alam) |
| Subjects: | |
| Online Access: | https://jurnalfkip.unram.ac.id/index.php/JPM/article/view/6218 |