Work

Traditional Indian fermented foods: a rich source of lactic acid bacteria

Year: 2012

Type: review

Source: International Journal of Food Sciences and Nutrition

DOI: 10.3109/09637486.2012.746288

Authors: R. Satish Kumar, P. Kanmani, N. Yuvaraj, K. A. Paari, V. Pattukumar, V. Arul

Institution: Pondicherry University

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Good health and well-being, Zero hunger

Open Access status: closed

Funder: Indian Council of Medical Research

OpenAlex ID: W2139455338

FWCI: 0.304

Cites: 84

Cited by: 128

Related to: 10