1. Sikkim University
  2. Sikkim University Faculty Publications
  3. Department of Microbiology
  4. Prof Jyoti Prakash Tamang
Please use this identifier to cite or link to this item: http://dspace.cus.ac.in/jspui/handle/1/5992
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dc.contributor.authorTamang, Jyoti Prakash-
dc.contributor.authorShin, Dong-Hwa-
dc.contributor.authorJung, Su-Jin-
dc.contributor.authorChae, Soo-Wan-
dc.date.accessioned2018-05-18T09:55:44Z-
dc.date.available2018-05-18T09:55:44Z-
dc.date.issued2016-04-
dc.identifier.citationFrontiers in Microbiology 7 (578), 2016: 1-13 [doi: 10.3389/fmicb.2016.00578]en_US
dc.identifier.urihttp://dspace.cus.ac.in/jspui/handle/1/5992-
dc.language.isoenen_US
dc.subjectFermented Foodsen_US
dc.subjectMicroorganismsen_US
dc.subjectFunctional Propertiesen_US
dc.subjectHealth Benefitsen_US
dc.subjectBioactive Compoundsen_US
dc.titleFunctional Properties of Microorganisms in Fermented Foodsen_US
dc.typeArticleen_US
Appears in Collections:Prof Jyoti Prakash Tamang

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