Changes in the quality and antioxidant capacity of Msalais during storage
In this study, the change of Msalais quality and antioxidant capacity during storage were investigated. The experiments were carried out over a period of 9 months, and analyses were performed monthly. The results showed that the pH, total sugar, and alcohol content of Msalais during the storage peri...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2024-12-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2024.2367059 |
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