Quality characteristics of fermented mushroom and vegetable product using a mixed starter of lactic acid bacteria
2020 ◽
Vol 3
(1)
◽
pp. 25-31
2016 ◽
Vol 45
(10)
◽
pp. 1476-1480
2016 ◽
Vol 45
(12)
◽
pp. 1799-1807
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Keyword(s):
2006 ◽
Vol 30
(2)
◽
pp. 88-94
◽
2011 ◽
Vol 29
(No. 1)
◽
pp. 24-30
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Keyword(s):
2014 ◽
Vol 29
(3)
◽
pp. 286-297
2020 ◽
Vol 49
(8)
◽
pp. 883-892
2018 ◽
Vol 47
(2)
◽
pp. 150-160