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pro vyhledávání: '"Suraj Kumar Irungbam"'
Autor:
Maibam Malemngamba Meitei, Manoharmayum Shaya Devi, Yumnam Abungcha Mangang, Asem Sanjit Singh, Suraj Kumar Irungbam, David Waikhom, Soibam Ngasotter, Bhuneshwar, Sanjeev Sharma
Publikováno v:
Journal of Experimental Biology and Agricultural Sciences. 9:263-275
Lactic acid bacteria (LAB) are widely used in the food industry due to their probiotic properties and fermentation activities. Traditional fermented fish products are dominated by a diverse variety of lactic acid bacteria with significant probiotic c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9ccb1669d2386ff4d2ad2b5174d88a9b
https://doi.org/10.18006/2021.9(3).263.275
https://doi.org/10.18006/2021.9(3).263.275
