View of Biotransformation of Coconut (Cocos nucifera L.) Endosperm into a Fermented Beverage: Impact on Physicochemical Attributes, Organoleptic Quality and Antioxidant Capacity

Return to Article Details Biotransformation of Coconut (Cocos nucifera L.) Endosperm into a Fermented Beverage: Impact on Physicochemical Attributes, Organoleptic Quality and Antioxidant Capacity Download PDF