Home  |  About JAPTR |  Editorial board  |  Search |  Ahead of print  |  Current issue  |  Archives |  Submit article  |  Instructions |  Subscribe  |  Advertise  |  Contacts |  Login 
Users Online: 750   Home Print this page Email this page Small font sizeDefault font sizeIncrease font size
 Back To Article

  Reader Comments

Year : 2021 | Volume:  12 | Issue Number:  4


Fermented foods as probiotics: A review

Soemarie Yulistia Budianti, Milanda Tiana, Barliana Melisa Intan

Add Your Comments
No one has added comments on this article. Click here to add your remarks