Thai fermented foods as a versatile source of bioactive microorganisms—A comprehensive review
© 2018 by the authors. Licensee MDPI, Basel, Switzerland. Fermented foods are known for several health benefits, and they are generally used among the Asian people. Microorganisms involved in the fermentation process are most responsible for the final quality of the food. Traditional fermented (spon...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Journal |
| Published: |
2018
|
| Subjects: | |
| Online Access: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85053820394&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/62868 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Chiang Mai University |