Comparative study on antioxidant and sensory properties of natto prepared using different brands of starter culture

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Comparative study on antioxidant and sensory properties of natto prepared using different brands of starter culture

Antioxidant activity and sensory properties of natto placed great significance to consumers, which were influenced by the brands of natto starter. This study was to investigate the total phenolic, total flavonoid content, DPPH radical scavenging assay, reducing power assay and sensory profile of nat...

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Bibliographic Details
Main Author:	Jia Ying, Mong
Format:	Final Year Project / Dissertation / Thesis
Published:	2024
Subjects:	Q Science (General) QD Chemistry
Online Access:	http://eprints.utar.edu.my/6853/ http://eprints.utar.edu.my/6853/1/Mong_Jia_Ying_FD_FYP_Thesis_%2D_JIA_YING_MONG.pdf

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