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

Journal of Food Quality

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Figure 2

Figure 2: 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 2 | Panelist Acceptance, Proximate Characteristics of Amino Acids and Volatile Compounds, and Color Profile of Fermented Cempedak (Artocarpus champeden) and Oyster Mushroom (Pleurotus ostreatus) Seasoning 