Effects of solid-state fermentation of seaweed (Caulerpa racemosa) on antioxidant assay and flavour profile
The effects of solid-state fermentation (SSF) of Caulerpa racemosa on antioxidant properties (total phenolic content (TPC), 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, Ferric-reducing antioxidant power (FRAP)) and flavour profile were investigated. Additionally, sensory acceptability (...
| 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-s2.0-85177874473&doi=10.26656%2ffr.2017.7%28S4%29.4&partnerID=40&md5=4363d984253ade147e20c95786c08bad |