1. Sikkim University
  2. Sikkim University Faculty Publications
  3. Publication indexed in Web of Science
Please use this identifier to cite or link to this item: http://dspace.cus.ac.in/jspui/handle/1/6580
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dc.contributor.authorTamang, Jyoti Prakash-
dc.contributor.authorTamang, Buddhiman-
dc.contributor.authorSchillinger, Ulrich-
dc.contributor.authorGuigas, Claudia-
dc.contributor.authorHolzapfel, Wilhelm H-
dc.date.accessioned2020-06-08T09:10:57Z-
dc.date.available2020-06-08T09:10:57Z-
dc.date.issued2009-09-30-
dc.identifier.citationInternational Journal Of Food Microbiology 135(1),2009:28-33en_US
dc.identifier.urihttp://dspace.cus.ac.in/jspui/handle/1/6580-
dc.titleFunctional properties of lactic acid bacteria isolated from ethnic fermented vegetables of the Himalayasen_US
Appears in Collections:Publication indexed in Web of Science

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