“Ethno‐microbiology” of ethnic Indian fermented foods and alcoholic beverages-Reference-Cited by-同舟云学术

“Ethno‐microbiology” of ethnic Indian fermented foods and alcoholic beverages

Published:2021-11-30 Issue: Volume: Page:
ISSN:1364-5072
Container-title:Journal of Applied Microbiology
language:en
Short-container-title:J Appl Microbiol

Author:

Tamang Jyoti Prakash¹^ORCID

Affiliation:

1. DAICENTER (DBT‐AIST International Centre for Translational and Environmental Research) and Bioinformatics Centre Department of Microbiology School of Life Sciences Sikkim University Gangtok Sikkim India

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jam.15382

Reference184 articles.

1. In vitro studies on probiotic and antioxidant properties of Lactobacillus brevis strain LAP2 isolated from Hentak, a fermented fish product of North‐East India;Aarti C.;LWT ‐ Food Science and Technology,2017

2. Ethnic Fermented Foods and Beverages of Tamil Nadu

3. Traditional skill of ethnic people of the Eastern Himalayas and North East India in preserving microbiota as dry amylolytic starters;Anupma A.;Indian Journal of Traditional Knowledge,2018

4. Diversity of filamentous fungi isolated from some amylase and alcohol‐producing starters of India;Anupma A.;Frontiers in Microbiology,2020

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