Probiotic attributes of indigenous Lactobacillus spp. isolated from traditional fermented foods and beverages of north-western Himalayas using in vitro screening and principal component analysis
Crossref DOI link: https://doi.org/10.1007/s13197-016-2231-y
Published Online: 2016-06-10
Published Print: 2016-05
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Kumari, Anila
Angmo, Kunzes
Monika,
Bhalla, Tek Chand
Funding for this research was provided by:
University Grants Commission (UGC-SRF)
License valid from 2016-05-01