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...
محفوظ في:
| المؤلفون الرئيسيون: | , , , , |
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| التنسيق: | دورية |
| منشور في: |
2018
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85046625709&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/58949 |
| الوسوم: |
إضافة وسم
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| المؤسسة: | Chiang Mai University |