The nutritional, physico-chemical, and antioxidant changes during the production of soursop vinegar influenced by yeast and aeration

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The nutritional, physico-chemical, and antioxidant changes during the production of soursop vinegar influenced by yeast and aeration

This study aims to produce soursop vinegar and evaluate how its nutritional composition changes during production. This process offers a solution to convert acidic fruits like soursop into a nutritious product with a longer shelf life. Fresh soursop juice was extracted using a mechanical press, foll...

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Bibliographic Details
Main Authors:	Mohd Zaini, Nurul Solehah, Na Ng, Ree, J. D. Abedelazeez, Khudair, Idris, Hamidah, Abd Rahim, Muhamad Hafiz
Format:	Article
Language:	English
Published:	Universiti Putra Malaysia 2024
Online Access:	http://psasir.upm.edu.my/id/eprint/111148/ http://psasir.upm.edu.my/id/eprint/111148/1/13%20JTAS-2825-2023%20%281%29.pdf

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