Biochemical content, minerals, and antioxidant activity of fruit jiaosu obtained by natural fermentation
This study was conducted to determine the pH, protein concentration, mineral, phenolic, flavonoid, and organic acid contents, as well as the antioxidant activity of three batches of fruit jiaosu (F1B3, F1B4, and F1B5). The jiaosu was prepared by mixing ten types of fresh fruits, raw honey, and water...
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| Main Authors: | , , |
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| Format: | Journal Contribution |
| Language: | English |
| Published: |
2024
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| Subjects: | |
| Online Access: | http://agris.upm.edu.my:8080/dspace/handle/0/23710 |
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