검색결과 : 2건
| No. | Article |
|---|---|
| 1 |
Genotypic diversity of lactic acid bacteria isolated from African traditional alkaline-fermented foods Ouoba LII, Nyanga-Koumou CAG, Parkouda C, Sawadogo H, Kobawila SC, Keleke S, Diawara B, Louembe D, Sutherland JP Journal of Applied Microbiology, 108(6), 2019, 2010 |
| 2 |
Volatile compounds of Soumbala, a fermented African locust bean (Parkia biglobosa) food condiment Ouoba LII, Diawara B, Annan NT, Poll L, Jakobsen M Journal of Applied Microbiology, 99(6), 1413, 2005 |