دورية أكاديمية
Diversity and functionality of bacillus species associated with alkaline fermentation of bambara groundnut (Vigna subterranean L. Verdc) into dawadawa-type African condiment
العنوان: | Diversity and functionality of bacillus species associated with alkaline fermentation of bambara groundnut (Vigna subterranean L. Verdc) into dawadawa-type African condiment |
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المؤلفون: | Akanni, Gabriel B., Naudé, Yvette, de Kock, Henriëtte L., Buys, Elna M.Aff1 |
المصدر: | European Food Research and Technology: Zeitschrift für Lebensmittel-Untersuchung und -Forschung A. 244(7):1147-1158 |
قاعدة البيانات: | Springer Nature Journals |
تدمد: | 14382377 14382385 |
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DOI: | 10.1007/s00217-017-3024-x |