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Journal: Foods, 2024
Volume: 13
Number: 2848
2848
Article: Physicochemical, Nutritional, and Antioxidant Properties of Traditionally Fermented Thai Vegetables: A Promising Functional Plant-Based Food
Authors: by Wanida Pan-utai, Sarn Settachaimongkon, Orawan La-ongkham, Soisuda Pornpukdeewattana, Marisa Hamwane, Chalantorn Lorpeunge, Masnavee Adame and Charisa Yodbumprenge
Link: https://www.mdpi.com/2304-8158/13/17/2848

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