Isolation and identification of the denitrifying bacteria from fermented cabbage (Brassica juncea Coss)
The study was conducted to evaluate the nitrate reduction in fermented mustard cabbage and determine the nitrate level during the fermentation process. A total of 10 samples of fermented mustard cabbage were collected from some retailers at Thu Duc market. The samples were used to determine the nit...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
HO CHI MINH CITY OPEN UNIVERSITY JOURNAL OF SCIENCE
2018-10-01
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| Series: | Tạp chí Khoa học Đại học Mở Thành phố Hồ Chí Minh - Kỹ thuật và Công nghệ |
| Subjects: | |
| Online Access: | https://journalofscience.ou.edu.vn/index.php/tech-vi/article/view/450 |