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/1/7153
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dc.contributor.authorSha, Shankar Prasad-
dc.contributor.authorSuryavanshi, Mangesh Vasant-
dc.contributor.authorTamang, Jyoti Prakash-
dc.date.accessioned2020-10-14T02:58:09Z-
dc.date.available2020-10-14T02:58:09Z-
dc.date.issued2019-03-
dc.identifier.citationFrontiers in Microbiology V.10, March 2019: 1-11en_US
dc.identifier.issn1664-302X-
dc.identifier.urihttp://dspace.cus.ac.in/jspui/handle/1/7153-
dc.language.isoenen_US
dc.publisherFrontiers Media S.A.en_US
dc.subjectDry Starteren_US
dc.subjectMycobiomeen_US
dc.subjectYeastsen_US
dc.subjectMoldsen_US
dc.subjectHigh-Throughput Sequencingen_US
dc.subjectAlcoholic Beveragesen_US
dc.titleMycobiome Diversity in Traditionally Prepared Starters for Alcoholic Beverages in India by High-Throughput Sequencing Methoden_US
dc.typeArticleen_US
Appears in Collections:Prof Jyoti Prakash Tamang

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