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

  • 347 Views
  • 573 Downloads

PDF

PDF w/Links

Related Links

Research and Development Office

Website: research.psu.ac.th

Prince of Songkla University

Website: www.psu.ac.th

Thai Journal Citation Index

Website: https://tci-thailand.org

Scopus

Website: https://www.scopus.com

Directory of Open Access Journals

Website: https://doaj.org

Scimago Journal & Country Rank

Website: www.scimagojr.com

Editorial Manager (EM)

Website: https://www.editorialmanager.com