Improving the quality of matured coconut (Cocos nucifera Linn.) water by low alcoholic fermentation with Saccharomyces cerevisiae: antioxidant and volatile profiles
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Date
2018
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Keywords
matured coconut water, quality improvement, saccharomyces cerevisiae, antioxidant capacity, volatile component
Citation
J Food Sci Technol (March 2018) 55(3):964–976