Open AccessComparative study of fat properties and phenolic contents of fermented rambutan (Nephelium lappaceum L.) and pulasan (Nephelium mutabile Blume) seeds
Author(s) -
Hazrulrizawati Abd Hamid,
Izzah Hayati Yahya,
Aizi Nor Mazila Ramli
Publication year - 2022
Publication title -
international food research journal
Language(s) - English
Resource type - Journals
ISSN - 2231-7546
DOI - 10.47836/ifrj.29.2.21
Subject(s) - rambutan , fermentation , saponin , food science , oleic acid , chemistry , fatty acid , sapindaceae , botany , biology , biochemistry , medicine , alternative medicine , pathology