Changes in physicochemical properties and antioxidant activity of fermented kepayang (Pangium edule Reinw.) seeds

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Changes in physicochemical properties and antioxidant activity of fermented kepayang (Pangium edule Reinw.) seeds

One method for processing Pangium edule Reinw. seeds for consumption is fermentation. The aim of this study was to determine the physicochemical characteristics of P. edule Reinw. seeds during fermentation and antioxidant activity of the extracts. P. edule Reinw. seeds were boiled for 2 hrs and sub...

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Bibliographic Details
Main Authors:	Mustaffer, Nur Hafizah, Ramli, Nurul Shazini, K., Tongkhao, K., Vangnai, N. K., Rosni, Rukayadi, Yaya
Format:	Article
Published:	Rynnye Lyan Resources 2021
Online Access:	http://psasir.upm.edu.my/id/eprint/96335/

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