Diversity of lactic acid bacteria from Hussuwa, a traditional African fermented sorghum food

Published 2010 View Full Article

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Title
Diversity of lactic acid bacteria from Hussuwa, a traditional African fermented sorghum food
Authors
Keywords
-
Journal
FOOD MICROBIOLOGY
Volume 27, Issue 6, Pages 757-768
Publisher
Elsevier BV
Online
2010-03-31
DOI
10.1016/j.fm.2010.03.012

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