PRODUCTION METHOD OF PINEAPPLE FERMENTATION PRODUCT ENHANCING ANTIOXIDANT EFFECT BY USING VITAMIN C

摘要

The present invention relates to a production method of a pineapple fermentation product enhancing an antioxidant effect using vitamin C, which produces fermentation broth obtained by activating pineapples own enzyme using the vitamin C to increase antioxidant activity and to produce coenzymes for protein amino acid development.;COPYRIGHT KIPO 2020