Immunostimulant Properties of Some Commonly Used Indian Spices and Herbs with Special Reference to Region-Specific Cuisines

Author:

Karmakar Monalisha,Jana Debarati,Manna Tuhin,Banik Avijit,Raul Priyanka,Guchhait Kartik Chandra,Mondal Keshab Chandra,Panda Amiya Kumar,Ghosh Chandradipa

Publisher

Springer Nature Singapore

Reference205 articles.

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4. Ajungla T, Yeptho L, Kichu A et al (2020) Some ethnic fermented foods and beverages of Nagaland. In: Ethnic fermented foods and beverages of india: science history and culture. Springer, Singapore, pp 459–477

5. Akhter R, Masoodi FA, Wani TA et al (2020) Ethnic fermented foods and beverages of Jammu and Kashmir. In: Ethnic fermented foods and beverages of India: science history and culture. Springer, Singapore, pp 231–259

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