Open AccessProduction of Herbal Vinegar Using Isolated Microorganisms from Traditional Herbal Vinegar Fermentation
Author(s) -
Rujira Thongluedee,
Tipachai Vatanavicharn,
Tanyarat Sutthiphatkul,
Duangjai Ochaikul
Publication year - 2022
Publication title -
current applied science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.14
H-Index - 3
ISSN - 2586-9396
DOI - 10.55003/cast.2022.02.23.009
Subject(s) - fermentation , food science , chemistry , starter , acetic acid bacteria , dpph , acetic acid , yeast , traditional medicine , biochemistry , medicine , antioxidant