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Keywords
Agricultural waste
Agroindustry
Antioxidant
Antioxidant activity
Brewing technique
Data envelopment analysis
Drying
Efficiency
Extraction
Fermentation
Fertilizer
Functional food
Ginger
Kombucha
Microwave-assisted extraction
Optimization
Partial least square
Physicochemical
Response surface methodology
Supply chain
Sustainable supply chain
Author Details
Tassanaudom, Unnop, Rajamangala University of Technology Lanna
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Vol 3, No 1 (2020) - Articles
Quality characteristics of fermented mushroom and vegetable product using a mixed starter of lactic acid bacteria
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