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Original Article | 2022, Vol.44, No.6, pp. 1412-1418

Characterization of pickled Madan made by Lactobacillus plantarum NR-MD6-18 (K2) fermentation

Thitikorn Mahidsanan, Priyada Sittisart, and Sutida Phonanake

DOI: 10.14456/sjst-psu.2022.183

pp. 1412 - 1418

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