Bacterial Diversity at Himalayan Pink Salt Extraction Site
Table salt, or sodium chloride, is extensively utilized in the culinary business as a flavoring agent, texture garnishing [...].
Authors
- Ashif Sajjad (ORCID: https://orcid.org/0000-0002-0464-3041)
- Toquier Azam (ORCID: https://orcid.org/0009-0006-7651-9716)
- Atiq Ur Rehman (ORCID: https://orcid.org/0000-0003-0248-7919)
- Yasmeen Malik
- Luhuai Jing (ORCID: https://orcid.org/0000-0002-0410-9818)
- Xiaoming Chen (ORCID: https://orcid.org/0000-0002-6931-8151)
- Imran Ali (ORCID: https://orcid.org/0000-0003-4956-7852)
- Irfana Iqbal
Institutions
- Southwest University of Science and Technology (CN)
- University of Lahore (PK)
- University of Balochistan (PK)
- Sichuan University (CN)
Publication Details
- Journal
- Biology
- Published
- 2025-03-20
- DOI
- https://doi.org/10.3390/biology14030316
- Citations
- 1
- Primary Topic
- Probiotics and Fermented Foods
- Type
- article
- Field-Weighted Citation Impact
- 1.16
Funders
- National Natural Science Foundation of China