Investigation of the diversity and safety of the predominant Bacillus pumilus sensu lato and other Bacillus species involved in the alkaline fermentation of cassava leaves for the production of Ntoba Mbodi
| Autor: | Vouidibio Mbozo, Alain B., Kobawila, Simon C., Anyogu, Amarachukwu, Awamaria, Brigitte, Louembe, Delphin, Sutherland, Jane P., Ouoba, L. Irene I. |
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| Zdroj: | In Food Control December 2017 82:154-162 |
| Databáze: | ScienceDirect |
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