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Articles
Metabolomics profiling and antimicrobial activity of fermented date fruit (Khastawi) used as functional ingredients for making Asian confectionary (Dodol)
Belal J. Muhialdina Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia;b Halal Products Research Institute, Universiti Putra Malaysia, Putra Infoport, Serdang, Selangor, MalaysiaCorrespondence[email protected]
https://orcid.org/0000-0003-4684-536XView further author information
Anis Asyila Marzlanc Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, MalaysiaView further author information
, Hana Kadumd Department of Biology, Faculty of Science, University of Al-Muthanna, Al-Muthana, IraqView further author information
, Brisha Arulrajaha Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, MalaysiaView further author information
, Nursyafiqah Mohamad Asria Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, MalaysiaView further author information
, Salahaldin Fathallaha Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia;e Department of Botany, Faculty of Science, Sebha University, Sebha, LibyaView further author information
& Anis Shobirin Meor Hussinb Halal Products Research Institute, Universiti Putra Malaysia, Putra Infoport, Serdang, Selangor, Malaysia;c Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
https://orcid.org/0000-0002-9702-8856View further author information
Pages 478-486
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Received 06 Nov 2020, Accepted 15 Feb 2021, Published online: 07 Mar 2021
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