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/1/6007
Full metadata record
DC FieldValueLanguage
dc.contributor.authorShangpliang, H. Nakibapher Jones-
dc.contributor.authorRai, Ranjita-
dc.contributor.authorKeisam, Santosh-
dc.contributor.authorJeyaram, Kumaraswamy-
dc.contributor.authorTamang, Jyoti Prakash-
dc.date.accessioned2018-05-18T11:20:58Z-
dc.date.available2018-05-18T11:20:58Z-
dc.date.issued2018-01-
dc.identifier.citationScientific Reports 8, September 2018: 1-10en_US
dc.identifier.issn2045-2322 (online)-
dc.identifier.urihttp://dspace.cus.ac.in/jspui/handle/1/6007-
dc.language.isoenen_US
dc.subjectFermented Foodsen_US
dc.subjectFermented Milk Productsen_US
dc.subjectArunachal Pradeshen_US
dc.subjectSikkimen_US
dc.titleBacterial Community in Naturally Fermented Milk Products of Arunachal Pradesh and Sikkim of India Analysed by High-throughput Amplicon Sequencingen_US
dc.typeArticleen_US
Appears in Collections:Prof Jyoti Prakash Tamang

Files in This Item:
File Description SizeFormat 
SciRep-NFM-2018.pdf2.29 MBAdobe PDFView/Open
Show simple item record


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.