Reaction kinetics of physico-chemical attributes in coconut inflorescence sap during fermentation
Author:
Funder
Indian Council of Agricultural Research
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-021-05088-3.pdf
Reference36 articles.
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2. AOAC (2000) Official methods of analysis of AOAC international, 17th edn. Association of Analytical Chemists International, Gaithersburg, MD
3. Aparajhitha S, Mahendran R (2019) Effect of plasma bubbling on free radical production and its subsequent effect on the microbial and physicochemical properties of Coconut Neera. Innov Food SciEmergTechnol 58(1–9):102230. https://doi.org/10.1016/j.ifset.2019.102230
4. Atputharajah JD, Widanapathirana S, Samarajeewa U (1986) Microbiology and biochemistry of natural fermentation of coconut palm sap. Food Microbiol 3(4):273–280. https://doi.org/10.1016/0740-0020(86)90009-2
5. Dubois M, Gilles KA, Hamilton JK, Rebers PT, Smith F (1956) Colorimetric method for determination of sugars and related substances. Anal Che 28(3):350–356. https://doi.org/10.1021/ac60111a017
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