Improving the quality of matured coconut (Cocos nucifera Linn.) water by low alcoholic fermentation with Saccharomyces cerevisiae: antioxidant and volatile profiles

Guanfei ZhangWenxue ChenWeijun ChenHaiming Chen2021-06-232021-06-232018J Food Sci Technol (March 2018) 55(3):964–976http://hdl.handle.net/123456789/8301enmatured coconut waterquality improvementsaccharomyces cerevisiaeantioxidant capacityvolatile componentImproving the quality of matured coconut (Cocos nucifera Linn.) water by low alcoholic fermentation with Saccharomyces cerevisiae: antioxidant and volatile profilesArticle