Open AccessStudy of the anti-oxidant potential of buffalo milk using Lactobacillus helveticus and Lactobacillus fermentum
Author(s) -
Lokesh Tak
Publication year - 2018
Publication title -
international journal of food and fermentation technology
Language(s) - English
Resource type - Journals
eISSN - 2277-9396
pISSN - 2249-1570
DOI - 10.30954/2277-9396.01.2018.8
Subject(s) - lactobacillus helveticus , lactobacillus fermentum , lactobacillus , biology , food science , veterinary medicine , microbiology and biotechnology , medicine , lactic acid , bacteria , fermentation , genetics , lactobacillus plantarum