Effect of Cocoa Bean Fermentation Using Lactic Acid Bacteria and Yeast Starters on Flavonoid Formation and Antioxidant Activity
This study investigates the effect of fermentation using lactic acid bacteria and yeast as starters on the formation of flavonoid compounds and the antioxidant activity of cacao beans. The fermentation process were divided into 4 groups: F1: spontaneous fermentation, F2: fermentation using Lactic A...
Salvato in:
| Autori principali: | , , |
|---|---|
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Indonesian Society for Microbiology
2023-05-01
|
| Serie: | Microbiology Indonesia |
| Accesso online: | https://jurnal.permi.or.id/index.php/mionline/article/view/1012 |
| Tags: |
Nessun Tag, puoi essere il primo ad aggiungerne!!
|