Seasonal Prevalence and Molecular Characterization of Enterotoxigenic Bacillus cereus in Cooked Rice and Culinary Spices from Indian Public Restaurants. Advanced Natural Sciences: Life and Health Sciences, [S. l.], v. 2, n. 2, p. 64–73, 2025. DOI: 10.68819/anslhs.2026.0028. Disponível em: https://indjournals.com/index.php/indjournals/article/view/32.. Acesso em: 30 oct. 2026.