Effect of spices on the microbiological quality of Hibiscus sabdariffa (zobo) drink and molecular characterization of the associated spoilage organisms-Reference-Cited by-同舟云学术

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Effect of spices on the microbiological quality of Hibiscus sabdariffa (zobo) drink and molecular characterization of the associated spoilage organisms

Published:2018-08-22 Issue:34 Volume:17 Page:1057-1061
ISSN:1684-5315
Container-title:African Journal of Biotechnology
language:
Short-container-title:Afr. J. Biotechnol.

Author:

Adeoye B. K.,Oyewole O. B.,Idowu M. A.,Obadina A. O.,Ani I. F.,Ngozi E. O.

Publisher

Academic Journals

Subject

Agronomy and Crop Science,Genetics,Molecular Biology,Applied Microbiology and Biotechnology,Biotechnology

Link

http://academicjournals.org/journal/AJB/article-full-text-pdf/2F19B5D58261

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Natural spices and flavour substitution in zobo tea and drink production: A review;International Food Research Journal;2023-08-30

2. Quality Evaluation of Zobo Tea Flavoured with Clove and Ginger Packed in Tea Bags;African Journal of Agriculture and Food Science;2022-02-03

3. Microbiological Methods for Water, Soil and Air Analysis;Microbiological Methods for Environment, Food and Pharmaceutical Analysis;2020

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