Functional properties of Lactobacillus plantarum S0/7 isolated fermented stinky bean (Sa Taw Dong) and its use as a starter culture
- 1 November 2017
- journal article
- Published by Elsevier BV in Journal of Functional Foods
- Vol. 38, 370-377
- https://doi.org/10.1016/j.jff.2017.09.035
Abstract
No abstract availableFunding Information
- Prince of Songkla University (AGR600044S)
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