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Volumn 10, Issue 1, 2017, Pages 350-354

Assessment of organic acid content, and brix value of representative indigenous fermented plant beverages of Thailand

Author keywords

Brix value; Fermented plant beverages; Morinda; Organic acids; pH

Indexed keywords

ACETIC ACID; ASCORBIC ACID; CARBOXYLIC ACID; CITRIC ACID; FUMARIC ACID; LACTIC ACID; MALIC ACID; PROPIONIC ACID; SHIKIMIC ACID; SORBIC ACID; TARTARIC ACID;

EID: 85010303483     PISSN: 09742441     EISSN: 24553891     Source Type: Journal    
DOI: 10.22159/ajpcr.2017.v10i1.15455     Document Type: Article
Times cited : (16)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.