Physicochemical and antioxidant properties of chilli sauce incorporated with fermented Kappaphycus spp. extracts
In this study, three distinct Kappaphycus spp. var. Green Flower (GF), var. White Giant (WG), and var. Purple Giant (PG) were subjected to solid-state fermentation (SSF) for four days at 30°C using Aspergillus oryzae (10% inoculum). The fermented seaweed extracts were incorporated into chilli sauce...
| Published in: | Food Research |
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| Main Author: | |
| Format: | Article |
| Language: | English |
| Published: |
Rynnye Lyan Resources
2023
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| Online Access: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85177853481&doi=10.26656%2ffr.2017.7%28S4%29.14&partnerID=40&md5=da22c98e38ba124ca743ec534e004ff4 |