Isolation and characterization of Lactic acid Bacteria from spontaneously fermented kohlrabi pickle of Jammu and Kashmir, India
The traditional fermented vegetables hold a significant cultural and nutritional value in the Himalayan region of Jammu and Kashmir, India. Despite the widespread consumption of these regional delicacies, the microbial communities driving the spontaneous fermentation have not been studied. This stud...
| الحاوية / القاعدة: | Applied Food Research |
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| المؤلفون الرئيسيون: | , |
| التنسيق: | مقال |
| اللغة: | الإنجليزية |
| منشور في: |
Elsevier
2025-12-01
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| الموضوعات: | |
| الوصول للمادة أونلاين: | http://www.sciencedirect.com/science/article/pii/S2772502225002811 |