Application of different molecular techniques for deciphering genetic diversity among yeast isolates of traditional fermented food products of Western Himalayas

By Pathania Neemisha  

World Journal of Microbiology and Biotechnology, Vol. 26, Iss. 9, 2010-09 ,pp. : 1539-1547

Springer Publishing Company

Access to resources Recommend Favorite

Fermented Products with Probiotic Qualities

By Kalantzopoulos G.  

Anaerobe, Vol. 3, Iss. 2, 1997-04 ,pp. : 185-190

Academic Press

Access to resources Recommend Favorite

Microbiological, rheological and aromaticcharacteristics of fermented Uji (an East African Sour Porridge)

By Masha G.G.K.  

World Journal of Microbiology and Biotechnology, Vol. 14, Iss. 3, 1998-07 ,pp. : 451-456

Springer Publishing Company

Access to resources Recommend Favorite

Metabolic diversity of Saccharomyces cerevisiae strains from spontaneously fermented grape musts

By Romano P.  

World Journal of Microbiology and Biotechnology, Vol. 19, Iss. 3, 2003-04 ,pp. : 311-315

Springer Publishing Company

Access to resources Recommend Favorite

Anti-hypertensive activity of fermented dairy products containing biogenic peptides

By Takano T.  

Antonie van Leeuwenhoek, Vol. 82, Iss. 1-4, 2002-08 ,pp. : 333-340

Springer Publishing Company

Access to resources Recommend Favorite