Preliminary Studies on the Variation in Microbial Succession, Physico-Chemical Characteristics and Antioxidant Capacity during a Spontaneous Fermentation of Mutchayan, a Traditional Fermented Baobab Derived Food
Author:
Gbaguidi Ahotondji MechakORCID,
Chadare Flora Josiane,
Padonou Sègla WilfridORCID,
Assou Comlanvi Oscar,
Hounhouigan Djidjoho Joseph
Funder
Mastercard Foundation
Reference44 articles.
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