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pro vyhledávání: '"Masnavee Adame"'
Autor:
Wanida Pan-utai, Sarn Settachaimongkon, Orawan La-ongkham, Soisuda Pornpukdeewattana, Marisa Hamwane, Chalantorn Lorpeunge, Masnavee Adame, Charisa Yodbumprenge
Publikováno v:
Foods, Vol 13, Iss 17, p 2848 (2024)
Fermented plant-based products were gathered from various regions in Thailand and categorized into 10 types of traditional commercial vegetables. Different vegetable materials and natural fermentation methods influence the diverse physical, chemical,
Externí odkaz:
https://doaj.org/article/c022ab352773496e859306e2229e6e60
