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 LuangIn,
Pheeraya Chottanom
Publication year - 2021
Publication title -
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) - kefir , chemistry , food science , antioxidant , fermentation , dpph , black rice , lactic acid , organic chemistry , biology , bacteria , raw material , genetics
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