Trang NGUYEN, Ha NGUYEN

Effects of fermentation conditions using Lactobacillus plantarum on antioxidant properties and bitterness of bitter gourd (Momordica charantia L.) juice

International Journal of Agriculture Environment and Food Sciences

2022-Cilt: 6 - Sayı: 3

435-441

Fermentation duration, Fermentation temperature, Inoculum volume, Antioxidant capacity, Juice fermentation

87 104