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Biotechnology Research International
Volume 2014 (2014), Article ID 250424, 19 pages
http://dx.doi.org/10.1155/2014/250424
Review Article

Fermented Fruits and Vegetables of Asia: A Potential Source of Probiotics

1Department of Biotechnology, Indian Institute of Technology Madras, Chennai, Tamil Nadu 600036, India
2Centre for Tuber Research Institute, Bhubaneshwar, Orissa 751019, India
3Gandhigram Rural Institute-Deemed University, Gandhigram, Tamil Nadu 624302, India

Received 17 February 2014; Accepted 30 April 2014; Published 28 May 2014

Academic Editor: Triantafyllos Roukas

Copyright © 2014 Manas Ranjan Swain et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Manas Ranjan Swain, Marimuthu Anandharaj, Ramesh Chandra Ray, and Rizwana Parveen Rani, “Fermented Fruits and Vegetables of Asia: A Potential Source of Probiotics,” Biotechnology Research International, vol. 2014, Article ID 250424, 19 pages, 2014. doi:10.1155/2014/250424