Effects of fermentation time and pH on soursop (Annona muricata)
vinegar production towards its chemical compositions

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Effects of fermentation time and pH on soursop (Annona muricata) vinegar production towards its chemical compositions

Vinegar is a liquid product that undergoes both alcoholic and acetous fermentation of sugar (carbohydrate) sources. Soursop (Annona muricata) is easily available in Malaysia throughout the year. However, it is also highly perishable and has a short shelf-life. Therefore, in this research, soursop wa...

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Bibliographic Details
Main Authors:	Chin, Wai Ho, Azwan Mat Lazim, Shazrul Fazry, Umi Kalsum Hj Hussain Zaki, Lim, Seng Joe
Format:	Article
Language:	English
Published:	Penerbit Universiti Kebangsaan Malaysia 2017
Online Access:	http://journalarticle.ukm.my/11377/ http://journalarticle.ukm.my/11377/1/20%20Chin%20Wai%20Ho.pdf

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