Effects of Fermentation Time and Turning Intervals on the Physicochemical Properties of Rambutan (Nephelium lappaceum L.) Fruit Sweatings
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DOI: 10.17576/jsm-2018-4710-07
Abstract: Sweatings, the exudates that leach out from fermenting fruits during rambutan fruit fermentation are considered as a waste by-product and are allowed to be drained off. This could lead to a pollution problem. Besides, it… read more here.
Keywords: fermentation time; fruit; physicochemical properties; fermentation ... See more keywords