Isolation and molecular characterization of lactobacilli from traditional fermented Dahi produced at different altitudes in Nepal
Crossref DOI link: https://doi.org/10.1007/s13594-014-0167-4
Published Online: 2014-04-29
Published Print: 2014-07
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Koirala, Ranjan
Ricci, Giovanni
Taverniti, Valentina
Ferrario, Chiara
Malla, Rajani
Shrestha, Sangita
Fortina, Maria Grazia
Guglielmetti, Simone
Text and Data Mining valid from 2014-04-29