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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 (...

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Bibliographic Details
Published in:	Food Research
Main Author:	Astuti P.D.; Zaibunnisa A.H.; Norakma M.N.; Adibah B.A.
Format:	Article
Language:	English
Published:	Rynnye Lyan Resources 2023
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

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