Publication2022
Characterization of native lactic acid bacteria from traditionally fermented chhurpi of Sikkim Himalayan region for the production of chhurpi cheese with enhanced antioxidant effect
The record
- Type
- Publication
- Date
- 15 January 2022
- Level
- National
- Journal
- Lwt
- Volume
- 154
- Published
- 15 January 2022
- DOI
- 10.1016/j.lwt.2021.112801
- Scopus ID
- 85119698302
- ISSN
- 00236438
- Authors
- 5
- Open access
- Yes
- Citations
- 42
- International co-authorship
- No
- Co-author countries
- IN
Classification
Every label below carries the reasoning it was assigned on, the confidence band it was assigned in, and what produced it. The rubric is published.
UN Sustainable Development Goals
2 End hunger, achieve food security and improved nutrition and promote sustainable agriculture
Traditional Himalayan cheese production using lactic acid bacteria with antioxidant functionality.
- High confidence
- The subject matter is a strong and direct inference from the record type, the funding or organising body, or the programme context, even where the title alone is thin. Example: an ICMR-funded project against SDG 3, on the strength of the agency.
- Judged
- Judged against the published classification rubric, under the rubric and prompt versions recorded with the run that produced it.
- Produced by
- claude-haiku-4-5-20251001, under kortex-publication-v1
3 Ensure healthy lives and promote well-being for all at all ages
Health outcomes through bioactive compounds developed during fermentation of traditional food products.
- Produced by
- claude-haiku-4-5-20251001, under kortex-publication-v1
Viksit Bharat @2047
vb-2.1 Agriculture and the rural economy
Agricultural food heritage and nutrition through characterization of traditional microbial fermentation.
- Produced by
- claude-haiku-4-5-20251001, under kortex-publication-v1
Each label above carries the instrument and the version that produced it. How each classification is reached.
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Provenance
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- Source rows resolved into this record
- 1
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Citing this record
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KIIT Deemed to be University. “Characterization of native lactic acid bacteria from traditionally fermented chhurpi of Sikkim Himalayan region for the production of chhurpi cheese with enhanced antioxidant effect”. Kortex.