Improvement in extraction and sensory properties of soapnut extract by fermentation
Authors
Xuan-Tien Le
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
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
Language: English
Page range: 1 - 7
Published on: Jun 30, 2023
Published by: West Pomeranian University of Technology, Szczecin
In partnership with: Paradigm Publishing Services
Publication frequency: Volume open
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© 2023 Xuan-Tien Le, Tuong-An Tran-Thi, Kieu-Trang Phuong, Minh-Tam Nguyen-Kim, Tan Phat Dao, published by West Pomeranian University of Technology, Szczecin
This work is licensed under the Creative Commons Attribution 4.0 License.