Open AccessCOMPARATIVE ANALYSIS OF VOLATILE COMPOUNDS AND ANTIOXIDANT ACTIVITY OF KEFIR PRODUCED BY THAI BLACK JASMINE RICE
Author(s) -
Stephen Moses John,
SIRIRAT DEESEENTHUM,
Vijitra Luang-In,
Pheeraya Chottanom
Publication year - 2021
Publication title -
journal of sustainability science and management/journal of sustainability science and management
Language(s) - English
Resource type - Journals
eISSN - 2672-7226
pISSN - 1823-8556
DOI - 10.46754/jssm.2021.08.006
Subject(s) - black rice , antioxidant , kefir , food science , traditional medicine , chemistry , black tea , toxicology , biology , medicine , biochemistry , organic chemistry , raw material , lactic acid , bacteria , genetics