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Volumn 53, Issue 5, 2016, Pages 2463-2475

Probiotic attributes of indigenous Lactobacillus spp. isolated from traditional fermented foods and beverages of north-western Himalayas using in vitro screening and principal component analysis

Author keywords

LAB; Lactobacillus; PCA; Probiotics; Traditional fermented foods

Indexed keywords

BACILLI; BEVERAGES; CELL CULTURE; CELL MEMBRANES; FOOD MICROBIOLOGY; LACTIC ACID; RNA;

EID: 84973619434     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-016-2231-y     Document Type: Article
Times cited : (47)

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