Survival and stability of Lactobacillus plantarum KJ03 as a freeze‐dried autochthonous starter culture for application in stink bean fermentation ( Sataw‐Dong )
Author:
Affiliation:
1. Center of Excellence in Innovative Biotechnology for Sustainable Utilization of Bioresources, Faculty of Agro‐Industry Prince of Songkla University Hat Yai Thailand
2. Institute of Plant Science and Resources Okayama University Kurashiki Japan
Funder
Prince of Songkla University
Royal Golden Jubilee (RGJ) Ph.D. Programme
Thailand Research Fund
Publisher
Hindawi Limited
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16367
Reference65 articles.
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3. In Vivo Antioxidant and Antiulcer Activity of Parkia speciosa Ethanolic Leaf Extract against Ethanol-Induced Gastric Ulcer in Rats
4. Traditional fermented foods and beverages in Burundi
5. Antibacterial activity of extracts from some edible plants commonly consumed in Asia
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