Panelist Acceptance, Proximate Characteristics of Amino Acids and Volatile Compounds, and Color Profile of Fermented Cempedak (<i>Artocarpus champeden</i>) and Oyster Mushroom (<i>Pleurotus ostreatus</i>) Seasoning

<div>Results of the proximate analysis, soluble protein, and water solubility.</div>

Journal of Food Quality

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Figure 1

Figure 1: Panelist Acceptance, Proximate Characteristics of Amino Acids and Volatile Compounds, and Color Profile of Fermented Cempedak (<i>Artocarpus champeden</i>) and Oyster Mushroom (<i>Pleurotus ostreatus</i>) Seasoning 

Figure 1 | Panelist Acceptance, Proximate Characteristics of Amino Acids and Volatile Compounds, and Color Profile of Fermented Cempedak (Artocarpus champeden) and Oyster Mushroom (Pleurotus ostreatus) Seasoning 