Bacterial Diversity and Mycotoxin Reduction During Maize Fermentation (Steeping) for Ogi Production
Published 2015 View Full Article
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Title
Bacterial Diversity and Mycotoxin Reduction During Maize Fermentation (Steeping) for Ogi Production
Authors
Keywords
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Journal
Frontiers in Microbiology
Volume 6, Issue -, Pages -
Publisher
Frontiers Media SA
Online
2015-12-15
DOI
10.3389/fmicb.2015.01402
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