Evaluation of <i>OGI</i> (CORN CARAMEL) from Maize and Sorghum for Isolation and Characterisation of Lactic Acid Bacteria (LAB)
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Science Publishing Group
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http://article.sciencepublishinggroup.com/pdf/10.11648.j.bmb.20190402.12.pdf
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. Detoxification of Aflatoxins in Fermented Cereal Gruel (Ogi) by Probiotic Lactic Acid Bacteria and Yeasts with Differences in Amino Acid Profiles;Toxins;2023-03-10
2. Recovery of Potential Starter Cultures and Probiotics from Fermented Sorghum (Ting) Slurries;Microorganisms;2023-03-09
3. Acid stress responses of Lactobacillus amylovorus and Candida kefyr isolated from fermented sorghum gruel and their application in food fermentation;Canadian Journal of Microbiology;2022-04
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