Physicochemical, Nutritional, and Antioxidant Properties of Traditionally Fermented Thai Vegetables: A Promising Functional Plant-Based Food
传统发酵泰国蔬菜的理化、营养和抗氧化特性：一种有前景的功能性植物食品
期刊:Foods
影响因子:5.1
doi:10.3390/foods13172848
Pan-Utai, Wanida; Settachaimongkon, Sarn; La-Ongkham, Orawan; Pornpukdeewattana, Soisuda; Hamwane, Marisa; Lorpeunge, Chalantorn; Adame, Masnavee; Yodbumprenge, Charisa
