Open AccessPhysicochemical properties of pepper mash fermented in wood and plastic
Author(s) -
Foong Ming Koh
Publication year - 2022
Language(s) - English
Resource type - Dissertations/theses
DOI - 10.31390/gradschool_theses.1447
Subject(s) - titratable acid , fermentation , food science , pepper , sugar , raw material , chemistry , capsaicin , biochemistry , receptor , organic chemistry