Preliminary Studies on the Variation in Microbial Succession, Physico-Chemical Characteristics and Antioxidant Capacity during a Spontaneous Fermentation of Mutchayan, a Traditional Fermented Baobab Derived Food
Ahotondji Mechak Gbaguidi, Flora Josiane Chadare, Sègla Wilfrid Padonou, Comlanvi Oscar Assou, Djidjoho Joseph Hounhouigan
Published in Biology and life sciences forum (01.12.2022)
Published in Biology and life sciences forum (01.12.2022)
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