The nutritional, physico-chemical, and antioxidant changes during the production of soursop vinegar influenced by yeast and aeration
This study aims to produce soursop vinegar and evaluate how its nutritional composition changes during production. This process offers a solution to convert acidic fruits like soursop into a nutritious product with a longer shelf life. Fresh soursop juice was extracted using a mechanical press, foll...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universiti Putra Malaysia
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/111148/1/13%20JTAS-2825-2023%20%281%29.pdf |