Browsing UT - Food Science and Technology by Subject "Phenolic content"
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Chemical and Microbiological Quality of Ginger Beer with Spontaneous and Inoculated Fermentation.
(2023)Ginger had been one of the most consumed herbs around Southeast Asia. Ginger beer is one of the beverage innovation with ginger as its raw material. Through fermentation, the functional properties of the ginger are enhanced. ...