CHARACTERISATION OF PROBIOTIC FERMENTED CABBAGE AND ITS POTENTIAL IN AMELIORATING THE PESTICIDE-INDUCED GUT DYSBIOSIS AND PHYSIOCHEMICAL ALTERATIONS

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dc.contributor.authorKHOO SHING CHING
dc.contributor.authorQP 144.F85 K46 2025
dc.date.accessioned2026-01-17T13:49:06Z
dc.date.available2026-01-17T13:49:06Z
dc.date.issued2025-04
dc.identifier.otherQP 144.F85 K46 2025
dc.identifier.urihttps://umt-ir.umt.edu.my/handle/123456789/23396
dc.language.isoenen_US
dc.publisherUNIVERSITI MALAYSIA TERENGGANUen_US
dc.subjectPENCIRIAN KUBIS FERMENTASI PROBIOTIKen_US
dc.subjectDISBIOSIS USUSen_US
dc.subjectRACUN PEROSAKen_US
dc.subjectFISIOKIMIAen_US
dc.subjectPROBIOTIC FERMENTED CABBAGEen_US
dc.subjectPHYSIOCHEMICALen_US
dc.titleCHARACTERISATION OF PROBIOTIC FERMENTED CABBAGE AND ITS POTENTIAL IN AMELIORATING THE PESTICIDE-INDUCED GUT DYSBIOSIS AND PHYSIOCHEMICAL ALTERATIONSen_US
dc.title.alternativePENCIRIAN KUBIS FERMENTASI PROBIOTIK DAN POTENSI DALAM MENGURANGKAN DISBIOSIS USUS DAN PERUBAHAN FISIOKIMIA YANG DISEBABKAN OLEH RACUN PEROSAKen_US
dc.typeThesisen_US
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