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The Himalayan ethnic beverage tongba with therapeutic properties in high-altitude illnesses and metabolomic similarities to Japanese sake

S. Majumder

S. Majumder

Molecular Biology and Tissue Culture Laboratory, Department of Tea Science, University of North Bengal, RajarammohanpurIndia
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Majumder, S.
, 
S. Chakraborty

S. Chakraborty

  • Molecular Biology and Tissue Culture Laboratory, Department of Tea Science, University of North Bengal, RajarammohanpurIndia
  • Postgraduate Department of Botany, Darjeeling Government CollegeIndia
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Chakraborty, S.
, 
A. Ghosh

A. Ghosh

Molecular Biology and Tissue Culture Laboratory, Department of Tea Science, University of North Bengal, RajarammohanpurIndia
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Ghosh, A.
 e 
M. Bhattacharya

M. Bhattacharya

Molecular Biology and Tissue Culture Laboratory, Department of Tea Science, University of North Bengal, RajarammohanpurIndia
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Bhattacharya, M.
  
05 gen 2023
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Pubblicato online: 05 gen 2023
Pagine: 67 - 83
DOI: https://doi.org/10.2478/ausal-2022-0006
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© 2022 S. Majumder et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Lingua:
Inglese
Frequenza di pubblicazione:
1 volte all'anno
Argomenti della rivista:
Economia e business, Business management, Settori, Agribusiness, industria del cibo, Chimica idustriale, Scienze dell'alimentazione
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