Identification of Lactic Acid Bacteria from Chili Bo, a Malaysian Food Ingredient

Lignende værker

• Fermented Brown Rice Flour as Functional Food Ingredient
  af: Ilowefah, Muna, et al.
  Udgivet: (2014)
• Sorption isotherms and isosteric heats of sorption of Malaysian paddy
  af: Mousa, Wael, et al.
  Udgivet: (2012)
• Bacteriocin-Producing Lactic Acid Bacteria Isolated from Traditional Fermented Food
  af: Kormin, Salasiah, et al.
  Udgivet: (2001)
• Drying of Malaysian Capsicum annuum L. (Red Chili) Dried by Open and Solar Drying
  af: Ahmad Fudholi, et al.
  Udgivet: (2013-01-01)
• Isolation and Identification of Lactic Acid Bacteria from Zha-chili and Screening of Lactic Acid Bacteria Suitable for Jujube Juice Fermentation
  af: Mengjun CUI, et al.
  Udgivet: (2025-11-01)