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...
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=85053820394&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/62868 |
| الوسوم: |
إضافة وسم
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| المؤسسة: | Chiang Mai University |