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01018nab a2200301 i 4500 |
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publ15242 |
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20190703095014.0 |
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190426s2019 hu o 0|| angol d |
| 022 |
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|a 1664-302X
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| 024 |
7 |
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|a 10.3389/fmicb.2019.00730
|2 doi
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| 024 |
7 |
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|a 30644251
|2 mtmt
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| 040 |
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|a SZTE Publicatio Repozitórium
|b hun
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| 041 |
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|a angol
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| 100 |
1 |
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|a Hor P.K.
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| 245 |
1 |
0 |
|a Some Functional Properties of khambir, an Ethnic Fermented Cereal-Based Food of Western Himalayas
|h [elektronikus dokumentum] /
|c Hor P.K.
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| 260 |
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|c 2019
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| 300 |
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|a Azonosító: 730-Terjedelem: 13 p
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| 490 |
0 |
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|a FRONTIERS IN MICROBIOLOGY
|v 10
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| 700 |
0 |
1 |
|a Ray Mousumi
|e aut
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| 700 |
0 |
1 |
|a Pal S.
|e aut
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| 700 |
0 |
1 |
|a Ghosh Kuntal
|e aut
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| 700 |
0 |
1 |
|a Soren Jyoti Prakash
|e aut
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| 700 |
0 |
1 |
|a Maiti S.
|e aut
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| 700 |
0 |
1 |
|a Bera D.
|e aut
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| 700 |
0 |
1 |
|a Singh S.
|e aut
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| 700 |
0 |
1 |
|a Dwivedi S.
|e aut
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| 700 |
0 |
1 |
|a Takó Miklós
|e aut
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| 856 |
4 |
0 |
|u http://publicatio.bibl.u-szeged.hu/15242/1/Horetal_FrontiersinMicrobiology_2019.pdf
|z Dokumentum-elérés
|