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April 29, 2020Journal of Functional FoodsOpen Access

Traditionally fermented pickles: How the microbial diversity associated with their nutritional and health benefits?

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SBSudhanshu S. BeheraNational Institute of Technology RaipurASAly El SheikhaMenoufia UniversityRHRiadh HammamiUniversity of Ottawa

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Behera et al. (2020) studied this question.

synapsesocial.com/papers/6a98ca110b6ffde205aa8710https://doi.org/10.1016/j.jff.2020.103971
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Also Consider

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