Food Research最新文献

Nutritional profile and physicochemical analysis of two indigenous cultivars ofblack cumin (Nigella sativa) seeds and oil in Bangladesh 孟加拉国两种本土栽培的黑小茴香（Nigella sativa）种子和油的营养成分和理化分析

Food Research Pub Date : 2024-06-02 DOI: 10.26656/fr.2017.8(3).299

M.I.B. Kayes, S. Ahmed, C. A. Shabbir, S. Morshed, M.S. Ali

{"title":"Nutritional profile and physicochemical analysis of two indigenous cultivars of\u0000black cumin (Nigella sativa) seeds and oil in Bangladesh","authors":"M.I.B. Kayes, S. Ahmed, C. A. Shabbir, S. Morshed, M.S. Ali","doi":"10.26656/fr.2017.8(3).299","DOIUrl":"https://doi.org/10.26656/fr.2017.8(3).299","url":null,"abstract":"The black cumin (Nigella sativa) seed oil has a long history of use for food ingredients.\u0000The goal of this study is to figure out the nutritional and physicochemical properties of\u0000two indigenous black cumin cultivars (locally known as \"Kali Jira\" and \"Kalonji\") seed\u0000and oil. Additionally, the effects of extraction time and particle size on oil yield\u0000generation was investigated. The values of moisture content, crude protein content, crude\u0000fat, crude fiber, total ash, and carbohydrate of Kali Jira seed were 5.29%, 19.83%,\u000041.3%, 18.96%, 5.10%, and 9.52% whereas Kalonji had 5.43%, 19.95%, 40.3%, 14.28%,\u00004.35%, and 14.69%, respectively. In the Kali Jira and Kalonji types, the mineral analysis\u0000revealed significant potassium levels (829.11 mg/100 g, 746.27 mg/100 g), followed by\u0000phosphorus, calcium, sodium, iron and zinc. The minimum oil yield was 46.77% in the\u0000Kalonji variety compared to Kali Jira, which had 49.57% after the extraction time of 2\u0000hrs for 1.4-2.5 mm particle size. On the other hand, a maximum oil yield of 91.08% and\u000094.77% was found in Kalonji seed and Kali Jira seed, respectively, following a 6-hour\u0000extraction time for 0.25-0.5 mm particle size. Characterization of extracted seed oil\u0000(iodine value, saponification value, and acid value) indicated the abundance of\u0000unsaturation in oil. FTIR analysis was used to investigate functional groups. According\u0000to the findings of this study, black cumin and extracted oil are rich in nutrients and can be\u0000used to treat lifestyle problems.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"45 8","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141274114","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Carica pubescens fruit juice improved superoxide dismutase, triglyceride andhigh-density lipoprotein levels in type 2 diabetes mellitus Wistar rats 胡芦巴果汁可改善 2 型糖尿病 Wistar 大鼠的超氧化物歧化酶、甘油三酯和高密度脂蛋白水平

Food Research Pub Date : 2024-06-02 DOI: 10.26656/fr.2017.8(3).255

S. N. Rachmawati, T. U. Kusuma, G. Anjani, M. Muniroh

{"title":"Carica pubescens fruit juice improved superoxide dismutase, triglyceride and\u0000high-density lipoprotein levels in type 2 diabetes mellitus Wistar rats","authors":"S. N. Rachmawati, T. U. Kusuma, G. Anjani, M. Muniroh","doi":"10.26656/fr.2017.8(3).255","DOIUrl":"https://doi.org/10.26656/fr.2017.8(3).255","url":null,"abstract":"Insulin resistance and insulin deficiency in type 2 diabetes mellitus (T2DM) may increase\u0000reactive oxygen species (ROS) production, which can exacerbate pancreatic β-cell. Insulin\u0000resistance and insulin deficiency may also reduce lipoprotein lipase (LPL) activity,\u0000increase triglycerides (TG) levels and decrease high-density lipoprotein (HDL) levels.\u0000This condition could lead to cardiovascular complications. Flavonoids, such as rutin,\u0000might be able to improve insulin resistance and increase insulin secretion in T2DM.\u0000Carica pubescens is one of the typical Dieng fruits that has rutin. This study aimed to\u0000investigate the effect of Carica pubescens fruit juice (CPJ) on superoxide dismutase\u0000(SOD), TG, and HDL levels in high fat diet-streptozotocin-induced diabetic Wistar rats. A\u0000total of twenty-five male Wistar rats were divided into five groups; untreated control\u0000group (K-); untreated diabetic group (K+); the diabetic group was treated for 30 days with\u00004 mL/200 g BW of CPJ (X1); 8 mL/200 g BW of CPJ (X2); and 10 mg/200 g BW of rutin\u0000(X3). This study revealed a significant increase in SOD and HDL levels and a significant\u0000decrease in TG levels in groups X1, X2, and X3, compared to the K+ group (p < 0.05).\u0000The increased level of SOD and HDL and the decreased level of TG between X2 and X3\u0000were not significantly different. The effect of CPJ at 8 mL/200 g BW was similar to the\u0000effect of rutin at 10 mg/200 g BW. These findings suggest the beneficial effects of CPJ on\u0000SOD, TG, and HDL levels in type 2 diabetic Wistar rats.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"21 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141273941","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of genetic disclosure on SNPs rs1761667, rs8065080, and rs662799 onthe limitation of salt and fat intake 基因披露 SNPs rs1761667、rs8065080 和 rs662799 对限制盐和脂肪摄入量的影响

Food Research Pub Date : 2024-06-02 DOI: 10.26656/fr.2017.8(3).239

M. Herawati, R.D. Muliadi, F. Kartawidjajaputra, A. Suwanto

{"title":"Effects of genetic disclosure on SNPs rs1761667, rs8065080, and rs662799 on\u0000the limitation of salt and fat intake","authors":"M. Herawati, R.D. Muliadi, F. Kartawidjajaputra, A. Suwanto","doi":"10.26656/fr.2017.8(3).239","DOIUrl":"https://doi.org/10.26656/fr.2017.8(3).239","url":null,"abstract":"Excess salt and fat intake in our food leads to a higher risk of obesity and hypertension. One of the factors that affect our preference is genetics, where a person's preference is related to single nucleotide polymorphisms (SNPs) in taste receptors can also influence food choices. Currently, several prog to limit salt intake are often unsuccessful because lack of individual motivation. Therefore, this study aimed to examine the effect of genetic disclosure on salt limitation and fat intake. The study recruited forty-one adult participants aged 20-50 years who underwent a 14-day healthy transformation Nutricare program organized by PT. Nutrifood Indonesia. Participants were divided into two groups, the first group (n = 20) as the control group and the second group (n = 21) as the genetic disclosure group. The genetic disclosure was performed with rs8065080 on the TRPV1 gene (related to salty taste sensitivity), rs1761667 in the CD36 gene (related to fatty taste sensitivity), and rs662799 in the APOA5 gene (related to the hyperlipidemia risk). Overall, 90% of genetic disclosure group participants showed a significant reduction in salt (7.02±2.25 g/day vs. 4.42±1.98 g/day, p = 0.002) and fat (70.84±18.45 g/day vs 48.54±12.25 g/day, p = 0.000) intake. Results comparison between groups also showed that the group with genetic information resulted in a greater decrease in the intake of salt (-1.95±2.28 vs. 2.60±3.05, p = 0.397) and fat (-11.43±22.01 vs -22.31±21.46, p = 0.1). Therefore, genetic disclosure could help individuals live healthier by motivating the participants to reduce salt and fat intake.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"43 11","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141273831","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Volatile compounds of Croatian cheese in a lamb skin sack prepared from a mixture of goat's and cow's milk 用山羊奶和牛奶混合制成的羊皮袋中克罗地亚奶酪的挥发性化合物

Food Research Pub Date : 2024-06-02 DOI: 10.26656/fr.2017.8(3).265

M. Zekic, A. Radonic, S. Radman, I. Uremovic

{"title":"Volatile compounds of Croatian cheese in a lamb skin sack prepared from a mixture of goat's and cow's milk","authors":"M. Zekic, A. Radonic, S. Radman, I. Uremovic","doi":"10.26656/fr.2017.8(3).265","DOIUrl":"https://doi.org/10.26656/fr.2017.8(3).265","url":null,"abstract":"Volatile aroma compounds are one of the main parameters in consumer choice and\u0000acceptance of cheese. The traditional way of making cheese, still preserved in Croatia, is\u0000the anaerobic ripening of curds in a lamb or goat sack. Cheeses produced in such a way\u0000have a specific aroma. The objective of this study was to determine the volatile\u0000compounds of Croatian cheese in a lamb skin sack prepared from a mixture of goat's and\u0000cow's milk and relate them with the aroma of this traditional cheese. The cheese extracts\u0000were obtained by headspace solid-phase microextraction (HS-SPME) and ultrasonic\u0000solvent extraction (USE) and analysed by gas chromatography-mass spectrometry (GCMS). HS-SPME was performed at different temperatures (40, 50 and 60°C) using 2 fibres,\u0000divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) fibre and carboxen/\u0000polydimethylsiloxane (CAR/PDMS) fibre. Increasing the extraction temperature resulted\u0000in higher sorption of fatty acids on both fibres. A total of 28 volatile compounds were\u0000identified in the cheese samples including 13 acids, 10 esters, 2 alcohols, 2 hydrocarbons\u0000and 1 ketone. Results revealed that fatty acids were the predominant group of volatile\u0000compounds in all samples. In samples obtained by HS-SPME, the most abundant were\u0000hexanoic, octanoic, butanoic, acetic and decanoic acid while (Z)-octadec-9-enoic,\u0000hexadecanoic, decanoic and tetradecanoic acid were the most abundant in the sample\u0000obtained by USE.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"23 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141273891","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Yellow pigment fraction from Monascus-fermented durian seed: thermal stabilityand bioactivities 从榴莲籽中提取的黄色素组分：热稳定性和生物活性

Food Research Pub Date : 2024-04-21 DOI: 10.26656/fr.2017.8(2).276

I. Nugerahani, S. Ristiarini, L. Godelive, I. Srianta

{"title":"Yellow pigment fraction from Monascus-fermented durian seed: thermal stability\u0000and bioactivities","authors":"I. Nugerahani, S. Ristiarini, L. Godelive, I. Srianta","doi":"10.26656/fr.2017.8(2).276","DOIUrl":"https://doi.org/10.26656/fr.2017.8(2).276","url":null,"abstract":"Angkak is a functional product made by fermenting rice with Monascus purpureus.\u0000Studies have shown that agro-industrial by-products such as durian seeds are able to\u0000support Monascus growth, thus the potential of producing Monascus-fermented products\u0000with similar functional activities as angkak. Utilization of durian seeds to produce\u0000Monascus-fermented durian seed (MFDS) would improve durian production\u0000sustainability. Monascus yellow pigment (MYP) fraction was separated from MFDS and\u0000evaluated for its thermal stability by time (30 and 60 mins) and temperature treatments\u0000(40℃, 60℃, 80℃ and 100℃), antioxidant activity with 2,2-diphenyl-1-picrylhydrazyl\u0000(DPPH) scavenging activity assay, and anti-diabetes activities by measuring α-glucosidase\u0000inhibition activity. MYP showed increasing stability when treated with increasing\u0000incubation temperature, ranging from 90.87±0.35% to 96.33±0.00% (p < 0.05). MYP\u0000reached the highest stability when incubated at 100℃ for 60 mins. The antioxidant\u0000activity of MYP was detected to be 51.84±0.17%. MYP showed anti-diabetes activity\u0000ranging from -0.72±0.27% (10 μg/mL) to 29.40±4.27% (100 μg/mL). There was an\u0000increase in α-glucosidase inhibition activity along with increasing MYP concentration.\u0000Monascus yellow pigments extracted from Monascus-fermented durian seed have the\u0000potential to be used as a functional ingredient in the food industry.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"106 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140678595","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Changes in chemical characteristics and dynamics population ofmicroorganisms in pre-fermentation treatment of lamtoro seed (Leucaenaleucocephala) during mlanding tempeh’s production 豆豉生产过程中羔羊籽（Leucaenaleucocephala）发酵前处理过程中微生物化学特性和种群动态的变化

Food Research Pub Date : 2024-04-21 DOI: 10.26656/fr.2017.8(s2).147

A. Nursiwi, C.Y. Arivia, D. Ishartani, A. Sari, M.Z. Zaman

{"title":"Changes in chemical characteristics and dynamics population of\u0000microorganisms in pre-fermentation treatment of lamtoro seed (Leucaena\u0000leucocephala) during mlanding tempeh’s production","authors":"A. Nursiwi, C.Y. Arivia, D. Ishartani, A. Sari, M.Z. Zaman","doi":"10.26656/fr.2017.8(s2).147","DOIUrl":"https://doi.org/10.26656/fr.2017.8(s2).147","url":null,"abstract":"Mlanding tempeh is an indigenous fermented food from lamtoro (Leucaena leucocephala)\u0000seed that uses usar as the inoculum in its production. Lamtoro seed contains\u0000antinutritional compounds namely phytic acid and tannin, and toxin compounds namely\u0000mimosine. Antinutritional compounds decrease the quality of nutrients in mlanding\u0000tempeh. The purpose of the research was to investigate the changes in nutritional\u0000compounds, antinutritional and toxin compounds, total phenols, antioxidants activity,\u0000dietary fiber and dynamics population of microorganisms in pre-fermentation treatment in\u0000lamtoro seed during mlanding tempeh’s production. The analysis was carried out at the\u0000pre-fermentation stage, namely before the inoculation process. The result showed the\u0000change of nutrient compounds, antinutritional and toxin compounds, total phenols,\u0000antioxidants activity, dietary fiber, and dynamics population of microorganisms in prefermentation treatment in lamtoro seed during mlanding tempeh’s production. Moisture,\u0000protein, and fat content increased, whereas ash, carbohydrate, phytic acid, tannin, and\u0000mimosine decreased. The total phenols content, antioxidant activity, and dietary fiber\u0000content of lamtoro seed also decreased. Meanwhile, the population of microorganisms\u0000(yeast and lactic acid bacteria) increased in pre-fermentation treatment in lamtoro seed\u0000during mlanding tempeh’s production.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"107 46","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140678571","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Co-occurrence and exposure assessment of deoxynivalenol and fumonisins frommaize and maize-based products in Indonesia 印度尼西亚玉米和玉米制品中脱氧雪腐镰刀菌烯醇和伏马菌素的共存和暴露评估

Food Research Pub Date : 2024-04-21 DOI: 10.26656/fr.2017.8(2).447

Z. R. Shantika, W. Rahayu, H. Lioe

{"title":"Co-occurrence and exposure assessment of deoxynivalenol and fumonisins from\u0000maize and maize-based products in Indonesia","authors":"Z. R. Shantika, W. Rahayu, H. Lioe","doi":"10.26656/fr.2017.8(2).447","DOIUrl":"https://doi.org/10.26656/fr.2017.8(2).447","url":null,"abstract":"This study was conducted to investigate the co-occurrence of deoxynivalenol (DON) and\u0000fumonisins (FBs) in maize-based food products and their dietary exposure to the\u0000Indonesian population. A survey of 45 samples of maize and maize-based-food products\u0000collected from markets in Indonesia were analyzed using liquid chromatography-mass\u0000spectrometry after a Quick Easy Cheap Effective Rugged Safe (QuEChERS) extraction\u0000and clean-up process. Results revealed that 35.56% of maize food products were found to\u0000contain DON and FBs simultaneously. FBs frequently detected in 84.44% of samples and\u0000DON was found in 42.22% of the samples with mean positive levels ranging from 0.12 to\u0000264.24 µg/kg (FBs) and 2.62 µg/kg to 122.28 µg/kg (DON). None of the quantifiable\u0000samples exceeded the maximum limits established by the European Commission (EC) and\u0000National regulation. The highest total means exposure to DON and FBs was found in\u0000infants and toddler attaining up to 0.025 and 0.087 µg/kg body weight (bw) per day while\u000095th percentile (P95) values were 3.8 and 4.4 times higher than the mean exposure. Both\u0000for DON and FBs, total mean and P95 exposures of the population did not exceed the\u0000provisional maximum tolerable daily intake (PMTDI) of 1 µg/kg bw/day for DON and 2\u0000µg/kg bw/day for FBs, respectively. Therefore, the risk assessment indicates that there is\u0000no potential risk to health from DON and FBs through maize and maize-based food\u0000intake.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"121 7","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140677954","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Antioxidant activity of jambu bol [Syzygium malaccense (L.) Merr. and Perry]leaf extract 茉莉花[Syzygium malaccense (L.) Merr. and Perry]叶提取物的抗氧化活性

Food Research Pub Date : 2024-04-21 DOI: 10.26656/fr.2017.8(2).154

A.M. Al-Zabt, H. J. Hamad, M. S. Pak‐Dek, N. Ramli, Y. Rukayadi

引用次数: 0

Characterization of flavor-related compounds and sensory profiles of fourfermented fish products prepared from silver rasbora (Rasbora argyrotaenia)and anchovy (Stolephorus sp.) 银鱼（Rasbora argyrotaenia）和凤尾鱼（Stolephorus sp.）

Food Research Pub Date : 2024-04-21 DOI: 10.26656/fr.2017.8(s2).131

S.H. Rachmawati, I. Widiastuti, S. Ridhowati, A. Umami, I. Vandiwinata, S.D. Lestari

{"title":"Characterization of flavor-related compounds and sensory profiles of four\u0000fermented fish products prepared from silver rasbora (Rasbora argyrotaenia)\u0000and anchovy (Stolephorus sp.)","authors":"S.H. Rachmawati, I. Widiastuti, S. Ridhowati, A. Umami, I. Vandiwinata, S.D. Lestari","doi":"10.26656/fr.2017.8(s2).131","DOIUrl":"https://doi.org/10.26656/fr.2017.8(s2).131","url":null,"abstract":"Fermented fish products are grouped into salt and salt-carbohydrate types based on the\u0000fermentation substrate. A series of biochemical reactions on the substrate affects the flavor\u0000characteristics of the resulting products. This study compared the amino acids, fatty acids,\u0000and volatile compound profiles of four fermented fish products: bekasam, rusip, fish paste,\u0000and fish sauce made from silver rasbora and anchovy. The quantitative descriptive\u0000analysis (QDA) was carried out to determine the sensory profiles of those products. The\u0000results indicated that rusip and bekasam, which belong to salt-carbohydrate fermented\u0000fish, were characterized as high in arginine, stearic, capric, and oleic acid, with ketones,\u0000lactones, and fatty acid derivative compounds dominating their flavor profiles. The flavor\u0000profile of fish paste was characterized by high concentrations of aldehydes such as 3-\u0000methylbutanal and hexanal, whereas that of fish sauce was characterized by large\u0000concentrations of pyrazine and aromatic compounds. Based on the findings of the QDA,\u0000no significant difference was observed within the sensory variables of fish sauce and fish\u0000paste prepared from anchovy and silver rasbora, indicating that both fish are equally\u0000usable as raw materials. Whereas different saltiness was identified in both rusip and\u0000bekasam prepared from anchovy and rasbora. The results of PCA on QDA data separated\u0000fermented fish type 1 from the type 2. Fermented fish type 1 was more correlated with\u0000umami and sweet taste, while type 2 was correlated with fishy, salty, sour, and astringent\u0000taste. The result is useful as a basis for further product development and quality control.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"114 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140678322","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Protein fraction profile and physicochemical quality of Blacksoyghurt drink 黑酸奶饮料中的蛋白质成分和理化质量

Food Research Pub Date : 2024-04-21 DOI: 10.26656/fr.2017.8(2).143

A.N. Al-Baarri, B. Dwiloka, S. Mulyani, Y. Pramono, B.E. Setiani, A.A. Rahmawati, A. Jordan, P.U.B.L. Nababan

引用次数: 0