Which of the following is not the importance of fermented vegetables?
(a) Detoxification
(b) Improved Quality
(c) Improved Quantity
(d) Preservation
I have been asked this question in exam.
My query is from LAB and Fermented Vegetables in portion Fermenting Vegetables & Milk, Fermenting Sour Tonic Beverages, Non-Food Applications of Fermentation of Fermentation Technology