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J

Jyoti Prakash Tamang

Sikkim University
H指数:45
被引数:8,031

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Characterization of fermented foods: bone health

发酵食品的特性:骨骼健康

2025-09-030
OA
Health benefits and risks of fermented foods-the PIMENTO initiative
2024-09-033
OAAI
A concept for international societally relevant microbiology education and microbiology knowledge promulgation in society

国际社会相关微生物学教育和社会微生物学知识传播的概念

2024-05-277
OAAI