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  1. 1
    MODULATION OF PHENOLICS SUBSTANCES AND ANTIOXIDANT ACTIVITY IN MANDAI CEMPEDAK BY UNSALTED SPONTANEOUS AND Lactobacillus casei INDUCED FERMENTATION

    MODULATION OF PHENOLICS SUBSTANCES AND ANTIOXIDANT ACTIVITY IN MANDAI CEMPEDAK BY UNSALTED SPONTANEOUS AND Lactobacillus casei INDUCED FERMENTATION von Rahmadi, Anton, Sari, Kartika, Handayani, Frio, Yuliani, Yuliani, Prabowo, Sulistyo


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    Bacterial Population and Chemical Characteristics of Fermented Mandai Cempedak with Starter Induction

    Bacterial Population and Chemical Characteristics of Fermented Mandai Cempedak with Starter Induction von RAHMADI, ANTON, SARI, KARTIKA, KHAIRIYAH, NIKMATUL, HANDAYANI, FRIO, SATRIO, SITOHANG, YULIANI, YULIANI, EMMAWATI, ASWITA

    Veröffentlicht in Microbiology Indonesia

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