View of Isolation and molecular identification of 16s rRNA of lactic acid bacteria with the most probiotics potential from ‘lawar ikan’, a traditional fermented typical food from East Nusa Tenggara

Return to Article Details Isolation and molecular identification of 16s rRNA of lactic acid bacteria with the most probiotics potential from ‘lawar ikan’, a traditional fermented typical food from East Nusa Tenggara Download Download PDF