Development of a defined starter culture mixture for the fermentation of sato, a Thai rice-based alcoholic beverage
Author:
Publisher
Science Society of Thailand
Subject
Multidisciplinary
Cited by 12 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Effect of a New Fermentation Strain Combination on the Fermentation Process and Quality of Highland Barley Yellow Wine;Foods;2024-07-11
2. Bioprocess Improvement for fermentation of pigmented Thai glutinous rice-based functional beverage (Sato) with superior antioxidant properties;Biocatalysis and Agricultural Biotechnology;2023-07
3. Rice-based fermented products: the functional properties of the microorganisms in the defined starter contributing to melanogenesis inhibition activity;FEMS Yeast Research;2023
4. Data-driven innovation and 4th industrial revolution concepts for the development and improvement of fermented foods;Indigenous Fermented Foods for the Tropics;2023
5. The Role and Significance of Bacillus and Lactobacillus Species in Thai Fermented Foods;Fermentation;2022-11-12
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