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Fig. 7 | Food Production, Processing and Nutrition

Fig. 7

From: In vitro bioactivities and gastrointestinal simulation validate ethnomedicinal efficacy of five fermented kodo-based Himalayan traditional drinks and bioaccessibility of bioactive components

Fig. 7

Pictures of bacterial pour plates (A Escherichia coli; B Klebsiella pneumoniae; C Staphylococcus aureus and D Bacillus subtilis) showing inhibition zones produced by samples i.e., Tongba (TNB), chhyang (CHN), nigar (NGR), khokim raksi (KKR) and chimphing raksi (CKR) (coded as 1–5 accordingly)

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Food Production, Processing and Nutrition

ISSN: 2661-8974

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