Tables index

From

Lactic Acid Fermentation Beverage from Soursop (Annona muricata L.) by Lactobacillus plantarum

Thi Hanh Nguyen, Ngoc Cham Nguyen, Thi Trang Nguyen, Van Hung Nguyen

Journal of Food and Nutrition Research. 2024, 12(6), 334-343 doi:10.12691/jfnr-12-6-2
  • Table 1. Variables of the fermentation process
  • Table 2. Overall acceptability of soursop juice fermented at different SJ:SS ratios after 64 hours by L. plantarum LB-1
  • Table 3. Overall acceptability of soursop juice fermented at different TSS after 64 hours by L. plantarum LB-1
  • Table 4. Overall acceptability of soursop juice fermented at different pH indexes after 64 hours by L. plantarum LB-1
  • Table 5. Overall acceptability of soursop juice fermented at different fermentation temperatures after 64 hours by L. plantarum LB-1
  • Table 6. Changes in TTA, pH, TSS, reducing sugar and overall acceptability of fermented soursop juice using L. plantarum LB-1 at different fermentation times
  • Table 7. Quality criteria of soursop juice after fermentation under optimum condition