Physiochemical Properties and Volatile Profiles in Thai Pickled Mustard Greens Subjected to Varied Fermentation Conditions
Bow Tinpovong,Malaiporn Wongkaew,Warawaran Shimbhanao,Aekarin Inpramoon,Nadruedee Leenarach,Pikulthong Chaimongkol
Chinese cabbage ,fermentation broth ,lactic acid bacteria ,headspace GC-MS ,volatile organic compound
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