Improving the quality of matured coconut ( Cocos nucifera Linn.) water by low alcoholic fermentation with Saccharomyces cerevisiae: antioxidant and volatile profiles
作者： Guanfei Zhang , Wenxue Chen , Weijun Chen , Haiming Chen
DOI: 10.1007/S13197-017-3004-Y
关键词:
摘要: Matured coconut water (MCW) is a by-product in the coconut milk industry that is usually discarded due to its unpleasant flavor. In this study, low-alcohol coconut water (LACW) was …
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