In vitroprobiotic evaluation of potential antioxidant lactic acid bacteria isolated fromidlibatter fermented withPiper betleleaves

  • Vishwanathan Sadishkumar, Kadirvelu Jeevaratnam
  • International Journal of Food Science & Technology, December 2016, Wiley
  • DOI: 10.1111/ijfs.13284

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http://dx.doi.org/10.1111/ijfs.13284

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