Studies on "microorganisms and their role in gundruk fermentation" Part I. Studies on the microflora of nepalese pickles gundruk.
Author:
Publisher
Japanese Society for Food Science and Technology
Subject
General Medicine
Cited by 19 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Fermented food products in the Himalayan belt (North East India) and their health benefits;International Journal of Gastronomy and Food Science;2023-03
2. Comparative analysis of glyceroglycolipids from <i>Lactiplantibacillus pentosus</i> and other <i>Lactiplantibacillus</i> species;The Journal of General and Applied Microbiology;2023
3. Phenotypic and Genotypic Characterization of Predominant Lactic Acid Bacteria Isolated from Traditionally Fermented Brassica Leaf (Gundruk);Conservation of Biodiversity in the North Eastern States of India;2023
4. Dietary culture and antiquity of the Himalayan fermented foods and alcoholic fermented beverages;Journal of Ethnic Foods;2022-07-26
5. Diversity of beneficial microorganisms and their functionalities in community-specific ethnic fermented foods of the Eastern Himalayas;Food Research International;2021-10
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