Formulation and Evaluation of Lactic Acid Bacteria Fermented Brassica juncea ( Mustard Greens ) Pickle with Cholesterol Lowering Property

© 2018 Chaiyavat Chaiyasut et al. This is an open access article distributed under the terms of the Creative Commons Attribution License -NonCommercial-ShareAlikeUnported License (http://creativecommons.org/licenses/by-nc-sa/3.0/). *Corresponding Author Bhagavathi Sundaram Sivamaruthi, Innovation Center for Holistic Health, Nutraceuticals and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand. E-mail: sivasgene @ gmail.com, sivamaruthi.b @ cmu.ac.th Formulation and Evaluation of Lactic Acid Bacteria Fermented Brassica juncea (Mustard Greens) Pickle with Cholesterol Lowering Property

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