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/1/5994
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dc.contributor.authorTamang, Jyoti Prakash-
dc.contributor.authorWatanabe, Koichi-
dc.contributor.authorHolzapfel, Wilhelm H.-
dc.date.accessioned2018-05-18T09:59:56Z-
dc.date.available2018-05-18T09:59:56Z-
dc.date.issued2016-03-24-
dc.identifier.citationFrontiers in Microbiology 7 (578), March 2016: 1-28en_US
dc.identifier.urihttp://dspace.cus.ac.in/jspui/handle/1/5994-
dc.language.isoenen_US
dc.publisherMicrobiology of Ethnic Fermented Foods and Alcoholic Beverages of the Worlden_US
dc.subjectGlobal Fermented Foodsen_US
dc.subjectLABen_US
dc.subjectBacillusen_US
dc.subjectYeastsen_US
dc.subjectFilamentous Moldsen_US
dc.titleDiversity of Microorganisms in Global Fermented Foods and Beveragesen_US
dc.typeArticleen_US
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