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Full-Text Articles in Pharmacology, Toxicology and Environmental Health
Vegetables And Yoghurt Fermentation Of Lactobacillus Strains(การหมักผักและโยเกิร์ตของสายพันธุ์แล็กโตบาซิลลัส), Suchada Jongrungruangchok, Somboon Tanasupawat, Surai Saisorn
Vegetables And Yoghurt Fermentation Of Lactobacillus Strains(การหมักผักและโยเกิร์ตของสายพันธุ์แล็กโตบาซิลลัส), Suchada Jongrungruangchok, Somboon Tanasupawat, Surai Saisorn
The Thai Journal of Pharmaceutical Sciences
Lactobacillus sp. L2-1, Lactobacillus farciminis 73-1, and Lactobacillus plantarum P7-1 were used for fermenting green mustard and mixed vegetables in comparison to natural fermentation. The salt and sugar concentration were varied to 1-2% and 2-4%, resp...