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September 8, 2024FoodsOpen Access

Physicochemical, Nutritional, and Antioxidant Properties of Traditionally Fermented Thai Vegetables: A Promising Functional Plant-Based Food

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WPWanida Pan-utaiSSSarn SettachaimongkonOLOrawan La-ongkham

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Cite This Study

Pan-utai et al. (2024) studied this question.

synapsesocial.com/papers/68e590f7b6db64358752cb47https://doi.org/10.3390/foods13172848
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  4. 4Fermentation Affects the Antioxidant Activity of Plant-Based Food Material through the Release and Production of Bioactive Components2021 · 282 citations
  5. 5Traditionally fermented pickles: How the microbial diversity associated with their nutritional and health benefits?2020 · 278 citations