Bio-functional properties and anti-inflammatory activity on the RAW macrophage cell line of tungrymbai, a traditional fermnted soy food of meghalaya

Please use this identifier to cite or link to this item: http://111.93.178.142:25000/jspui/handle/123456789/4031

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DC Field	Value	Language
dc.contributor.author	Subrota Hati	-
dc.date.accessioned	2026-05-13T10:22:26Z	-
dc.date.available	2026-05-13T10:22:26Z	-
dc.date.issued	2026-05-13	-
dc.identifier.uri	http://111.93.178.142:25000/jspui/handle/123456789/4031	-
dc.description	Vol. 62, No. 9, p 730	en_US
dc.language.iso	en	en_US
dc.subject	α - glucosidase	en_US
dc.subject	α - amylase	en_US
dc.subject	anti-lipase	en_US
dc.subject	Isoflavone	en_US
dc.subject	Phenolic content	en_US
dc.subject	Lactobacillus	en_US
dc.title	Bio-functional properties and anti-inflammatory activity on the RAW macrophage cell line of tungrymbai, a traditional fermnted soy food of meghalaya	en_US
dc.type	Other	en_US
Appears in Collections:	Vol 63, No. 9, 2024

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