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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dc.contributor.authorGuanfei Zhang
dc.contributor.authorWenxue Chen
dc.contributor.authorWeijun Chen
dc.contributor.authorHaiming Chen
dc.date.accessioned2021-06-23T05:41:38Z
dc.date.available2021-06-23T05:41:38Z
dc.date.issued2018
dc.identifier.citationJ Food Sci Technol (March 2018) 55(3):964–976en_US
dc.identifier.urihttp://hdl.handle.net/123456789/8301
dc.language.isoenen_US
dc.subjectmatured coconut wateren_US
dc.subjectquality improvementen_US
dc.subjectsaccharomyces cerevisiaeen_US
dc.subjectantioxidant capacityen_US
dc.subjectvolatile componenten_US
dc.titleImproving the quality of matured coconut (Cocos nucifera Linn.) water by low alcoholic fermentation with Saccharomyces cerevisiae: antioxidant and volatile profilesen_US
dc.typeArticleen_US

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