Probiotic Potential of Lactic Acid Bacteria Ch-2 Isolated from Chuli Characterization of Potential Probiotic Lactic Acid Bacteria- Pediococcus acidilactici Ch-2 Isolated from Chuli- A Traditional Apricot Product of Himalayan Region for the Production of Novel Bioactive Compounds with Special Therapeutic Properties
- DOI
- 10.4172/2476-2059.1000119
- Published
- 2017
- Container
- Journal of Food: Microbiology, Safety & Hygiene
- Publisher
- OMICS Publishing Group
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.4172/2476-2059.1000119,
title = {Probiotic Potential of Lactic Acid Bacteria Ch-2 Isolated from Chuli Characterization of Potential Probiotic Lactic Acid Bacteria- Pediococcus acidilactici Ch-2 Isolated from Chuli- A Traditional Apricot Product of Himalayan Region for the Production of Novel Bioactive Compounds with Special Therapeutic Properties},
author = {Anupama Gupta and Nivedita Sharma},
year = {2017},
journal = {Journal of Food: Microbiology, Safety \& Hygiene},
doi = {10.4172/2476-2059.1000119},
url = {https://doi.org/10.4172/2476-2059.1000119}
}RIS
TY - JOUR TI - Probiotic Potential of Lactic Acid Bacteria Ch-2 Isolated from Chuli Characterization of Potential Probiotic Lactic Acid Bacteria- Pediococcus acidilactici Ch-2 Isolated from Chuli- A Traditional Apricot Product of Himalayan Region for the Production of Novel Bioactive Compounds with Special Therapeutic Properties AU - Anupama Gupta AU - Nivedita Sharma PY - 2017 JO - Journal of Food: Microbiology, Safety & Hygiene DO - 10.4172/2476-2059.1000119 UR - https://doi.org/10.4172/2476-2059.1000119 ER -
APA
Gupta, A., & Sharma, N. (2017). Probiotic Potential of Lactic Acid Bacteria Ch-2 Isolated from Chuli Characterization of Potential Probiotic Lactic Acid Bacteria- Pediococcus acidilactici Ch-2 Isolated from Chuli- A Traditional Apricot Product of Himalayan Region for the Production of Novel Bioactive Compounds with Special Therapeutic Properties. Journal of Food: Microbiology, Safety & Hygiene. https://doi.org/10.4172/2476-2059.1000119
Source records
- crossref · retrieved 2026-09-25T23:44:20.736Z