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Antioxidant Properties and Dominant Bacterial Community of Fermented Rohu (Labeo rohita) Sauce Produced by Enzymatic and Fermentation Method

Siddegowda Gopalapura Shivanne Gowda 1 ,Bhaskar Narayan 2 ,Shubha Gopal 3

1 Maharani`s Science College for Women, Department of Microbiology, Mysuru-570 005, India
2 CSIR-Central Food Technological Research Institute, Meat and Marine Sciences Department, Mysuru-570 020, India
3 University of Mysore, Department of Studies in Microbiology, Mysuru, 570 006, India
DOI : 10.4194/1303-2712-v20_8_01 Viewed : 137 - Downloaded : 102 Keywords :