Physico-chemical properties and amino acid profiles of sap from Tunisian date palm
Author:
Affiliation:
1. University of Sfax, Tunisia
2. University of Liège, Belgium
Publisher
FapUNIFESP (SciELO)
Subject
Agronomy and Crop Science,Animal Science and Zoology
Link
http://www.scielo.br/pdf/sa/v73n1/0103-9016-sa-73-1-0085.pdf
Reference30 articles.
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2. Microbiology and biochemistry of natural fermentation of coconut palm sap;Atputharajah J.D.;Food Microbiology,1986
3. Date palms products;Barreveld W.H.,1993
4. Osmotic dehydration kinetics of pomegranate seeds using date juice as an immersion solution base;Bchir B.;Food and Bioprocess Technology,2010
5. Physicochemical characteristics of date sap “lagmi” from Deglet Nour palm (Phoenix Dactylifera L.);Ben Thabet I.;International Journal of Food Properties,2009
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