Enhanced antioxidant activity of Chenopodium formosanum Koidz. by lactic acid bacteria: Optimization of fermentation conditions | PLOS ONE
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Pickling: Lactic Acid Bacteria, Antimicrobial, Marination, Leuconostoc Mesenteroides, Taste, Lactobacillus Plantarum, Corned Beef, Chinese Pickles - Surhone, Lambert M., Timpledon, Miriam T., Marseken, Susan F. | 9786130347680 | Amazon.com.au | Books
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File:Food Preservation by Lactic Acid Bacteria and Salt and The Hurdle Effect.png - Wikimedia Commons
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