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Improvement in extraction and sensory properties of soapnut extract by fermentation

Green Sciences
Volume 25 (2023): Issue 2 (June 2023)
By:
Open Access
|Jun 2023

Authors

Xuan-Tien Le

tien.le@hcmut.edu.vn

Department of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), Ho Chi Minh City, Vietnam
Vietnam National University Ho Chi Minh City, Ho Chi Minh City, Vietnam

Tuong-An Tran-Thi

Department of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), Ho Chi Minh City, Vietnam
Vietnam National University Ho Chi Minh City, Ho Chi Minh City, Vietnam

Kieu-Trang Phuong

Department of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), Ho Chi Minh City, Vietnam
Vietnam National University Ho Chi Minh City, Ho Chi Minh City, Vietnam
Notessen company limited, Ho Chi Minh City, Vietnam

Minh-Tam Nguyen-Kim

Department of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), Ho Chi Minh City, Vietnam
Vietnam National University Ho Chi Minh City, Ho Chi Minh City, Vietnam

Tan Phat Dao

dtphat@ntt.edu.vn

Faculty of Food and Environmental Engineering, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam
Institute of Environmental Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam
DOI: https://doi.org/10.2478/pjct-2023-0010 | Journal eISSN: 3072-0389
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Language: English
Page range: 1 - 7
Published on: Jun 30, 2023
Published by: Sciendo
In partnership with: Paradigm Publishing Services
Publication frequency: 4 times per year
Keywords:
Saponin,
fermentation
Related subjects:
Industrial chemistry,
Biotechnology,
Chemical engineering,
Process engineering

© 2023 Xuan-Tien Le, Tuong-An Tran-Thi, Kieu-Trang Phuong, Minh-Tam Nguyen-Kim, Tan Phat Dao, published by Sciendo
This work is licensed under the Creative Commons Attribution 4.0 License.

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