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

• المؤلفون الرئيسيون: Chaiyavat Chaiyasut, Periyanaina Kesika, Sasithorn Sirilun, Sartjin Peerajan, Bhagavathi Sundaram Sivamaruthi
• التنسيق: دورية
• منشور في: 2018
• الموضوعات: Medicine; Pharmacology, Toxicology and Pharmaceutics
• 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

© 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...