Development and evaluation of Mustard green pickled liquid as starter for Morinda citrifolia Linn. Fermentation
© All Rights Reserved. The selection of starter culture for preparing fermented plant beverages influences the entire production and quality of the product. The traditional way of naturally fermented mustard green pickled liquid (MGPL) has been used in northern Thailand for several decades, and the...
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| Main Authors: | , , , , , , |
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| Format: | Journal |
| Published: |
2018
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| Subjects: | |
| Online Access: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85034946952&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/56583 |
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| Institution: | Chiang Mai University |