Please use this identifier to cite or link to this item: http://dspace.nehu.ac.in/handle/1/8178
Full metadata record
DC FieldValueLanguage
dc.contributor.authorThokchom, Sharmila-
dc.contributor.authorJoshi, Santa Ram-
dc.date.accessioned2012-09-15T09:11:10Z-
dc.date.available2012-09-15T09:11:10Z-
dc.date.issued2012-09-15-
dc.identifier.urihttp://dspace.nehu.ac.in/handle/1/8178-
dc.language.isoenen_US
dc.subjectTraditionally fermented fooden_US
dc.subjectLactic acid bacteriaen_US
dc.subjectProbioticen_US
dc.subjectAntibioticen_US
dc.subjectAntibacterial activityen_US
dc.titleAntibiotic resistance and probiotic properties of dominant lactic microflora from tungrymbai, an ethnic fermented soybean food of Indiaen_US
dc.typeArticleen_US
dc.document.sourceThe Journal of Microbiologyen_US
dc.journal.volume50(3)en_US
dc.document.yearofpublication2012en_US
dc.journal.pagerange535–539en_US
dc.document.departmentDepartment of Biotechnology and Bioinformaticsen_US
dc.submitter.addressNorth Eastern Hill University SHILLONG 793022en_US
Appears in Collections:Sharmila Thokchom

Files in This Item:
File Description SizeFormat 
9.pdf278.72 kBAdobe PDFView/Open


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