Microbiological properties and molecular profiling of microbial ecosystems during spontaneous fermentation of Garcinia mangostana pericarps: article
Spontaneous fermentation is a process that can improve the quality of foods characteristics. In this research, the fermentation undergoes naturally with no starter culture added. The microflora present in the raw materials eventually result the unknown microorganisms present during fermentation. Thi...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | en |
| Published: |
2017
|
| Subjects: | |
| Online Access: | https://ir.uitm.edu.my/id/eprint/119647/1/119647.pdf https://ir.uitm.edu.my/id/eprint/119647/ |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Be the first to leave a comment!