Isolation and characterization of lactic acid bacteria from traditional fermented fish product Shidal of India with reference to their probiotic potential
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Title
Isolation and characterization of lactic acid bacteria from traditional fermented fish product Shidal of India with reference to their probiotic potential
Authors
Keywords
Fermented fish, Lactic acid bacteria, Probiotics, Shidal, Northeast India
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 146, Issue -, Pages 111641
Publisher
Elsevier BV
Online
2021-05-06
DOI
10.1016/j.lwt.2021.111641
References
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