Article Versions Notes

Deka P, Mehetre GT, Lalnunmawii E, Upadhyaya K, Singh G, Hashem A, Al-Arjani A-BF, Fathi Abd_Allah E, Singh BP. Metagenomic Analysis of Bacterial Diversity in Traditional Fermented Foods Reveals Food-Specific Dominance of Specific Bacterial Taxa. Fermentation. 2021; 7(3):167. https://doi.org/10.3390/fermentation7030167

Deka, Purbajyoti, Gajanan T. Mehetre, Esther Lalnunmawii, Kalidas Upadhyaya, Garima Singh, Abeer Hashem, Al-Bandari Fahad Al-Arjani, Elsayed Fathi Abd_Allah, and Bhim Pratap Singh. 2021. "Metagenomic Analysis of Bacterial Diversity in Traditional Fermented Foods Reveals Food-Specific Dominance of Specific Bacterial Taxa" Fermentation 7, no. 3: 167. https://doi.org/10.3390/fermentation7030167

Deka, P., Mehetre, G. T., Lalnunmawii, E., Upadhyaya, K., Singh, G., Hashem, A., Al-Arjani, A. -B. F., Fathi Abd_Allah, E., & Singh, B. P. (2021). Metagenomic Analysis of Bacterial Diversity in Traditional Fermented Foods Reveals Food-Specific Dominance of Specific Bacterial Taxa. Fermentation, 7(3), 167. https://doi.org/10.3390/fermentation7030167