Studies on the lactic-fermentation of sugar apple (Annona squamosa L.) puree

Journal of Food and Drug Analysis

Volumn 13, Issue 4, 2005, Pages 377-381

  Tien, Yung Yen ^a   Ng, Chang Chai ^a   Chang, Chen Chin ^b   Tseng, Wen Sheng ^a   Kotwal, Sabir ^c   Shyu, Yuan Tay ^a  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

^b Tainan Woman's College of Arts and Technology   (Taiwan)

^c NATIONAL CHEMICAL LABORATORY   (India)

Author keywords

Annonaceae; DPPH scavenging; Fermentation; Lactobacillus

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL;

ANNONA; AROMA; ARTICLE; CONTROLLED STUDY; FERMENTATION; FOOD ANALYSIS; FOOD TEXTURE; FRUIT JUICE; FUNCTIONAL FOOD; IRON CHELATION; LACTOBACILLUS; LACTOBACILLUS CASEI; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS PARACASEI; NONHUMAN; PERFORMANCE; PH;

ANNONA; ANNONA SQUAMOSA; ANNONACEAE; LACTOBACILLUS; LACTOBACILLUS CASEI; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS PARACASEI;

EID: 33244457456     PISSN: 10219498     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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