Characterization of rambutan (Nephelium lappaceum L.) seed fat and anti-nutrient content of the seed during the fruit fermentation: Effect of turning intervals-Reference-Cited by-同舟云学术

Characterization of rambutan (Nephelium lappaceum L.) seed fat and anti-nutrient content of the seed during the fruit fermentation: Effect of turning intervals

Published:2019-04 Issue: Volume:103 Page:199-204
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Chai Kong Fei^ORCID,Adzahan Noranizan Mohd^ORCID,Karim Roselina^ORCID,Rukayadi Yaya,Ghazali Hasanah Mohd^ORCID

Funder

Ministry of Higher Education, Malaysia

Publisher

Elsevier BV

Subject

Food Science

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