Changes in physicochemical properties and antioxidant activity of fermented kepayang (Pangium edule Reinw.) seeds
One method for processing Pangium edule Reinw. seeds for consumption is fermentation. The aim of this study was to determine the physicochemical characteristics of P. edule Reinw. seeds during fermentation and antioxidant activity of the extracts. P. edule Reinw. seeds were boiled for 2 hrs and sub...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Published: |
Rynnye Lyan Resources
2021
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| Online Access: | http://psasir.upm.edu.my/id/eprint/96335/ https://www.myfoodresearch.com/vol-59474issue-4.html |
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