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Kinetics and modeling of growth and lactic acid production in Gundruk, a Himalayan fermented vegetable dish
Gundruk is a fermented green leafy vegetable product prepared from fresh leaves of local vegetables called Rayo—sag (Brassica campestris), mustard (Brassica juncea), and cauliflower (Brassica oleracea) indigenous to the Nepali people. Fresh gundruk was prepared in a glass jar by fermenting the Brass...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7590328/ https://www.ncbi.nlm.nih.gov/pubmed/33133561 http://dx.doi.org/10.1002/fsn3.1854 |