Open AccessPanelist Acceptance, Proximate Characteristics of Amino Acids and Volatile Compounds, and Color Profile of Fermented Cempedak (Artocarpus champeden) and Oyster Mushroom (Pleurotus ostreatus) Seasoning
Author(s) -
Miftakhur Rohmah,
Bernatal Saragih,
Nur Amaliah,
Rimbawan Apriadi,
Anton Rahmadi
Publication year - 2022
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1155/2022/3092246
Subject(s) - seasoning , pleurotus ostreatus , mushroom , food science , chemistry , oyster , ingredient , flavor , fermentation , raw material , organic chemistry , biology , fishery
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