Formulation and evaluation of lactic acid bacteria fermented Brassica juncea (Mustard Greens) pickle with cholesterol lowering property

Formulation and evaluation of lactic acid bacteria fermented Brassica juncea (Mustard Greens) pickle with cholesterol lowering property

© 2018 Chaiyavat Chaiyasut et al. Lactic acid bacteria (LAB) mediated fermented mustard green (MG) pickle was prepared, and the cholesterol-lowering property of the pickle was evaluated. LAB strains were isolated by a plating method and biochemically characterized. Pickle formula was prepared with a...

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Bibliographic Details
Main Authors: Chaiyavat Chaiyasut, Periyanaina Kesika, Sasithorn Sirilun, Sartjin Peerajan, Bhagavathi Sundaram Sivamaruthi
Format: Journal
Published: 2018
Subjects:
Medicine
Pharmacology, Toxicology and Pharmaceutics
Online Access:https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85046625709&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/58949
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Institution: Chiang Mai University

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https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85046625709&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/58949

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