Open AccessBiochemical Characterization of Three Vegetable Based Fermented Food Products (<i>Hungrii, Rhujuk</i> and <i>Tsutuocie</i>) of Nagaland, India
Author(s) -
Bendangnaro Jamir,
Chitta Ranjan Deb
Publication year - 2021
Publication title -
natural resources
Language(s) - English
Resource type - Journals
eISSN - 2158-7086
pISSN - 2158-706X
DOI - 10.4236/nr.2021.122004
Subject(s) - food science , fermentation , fermentation in food processing , antioxidant , chemistry , flavonoid , biology , biochemistry , lactic acid , bacteria , genetics