Mogmenga, I.; Somda, M.K.; Ouattara, C.A.T.; Keita, I.; Dabiré, Y.; Diguță, C.F.; Toma, R.C.; Ezeogu, L.I.; Ugwuanyi, J.O.; Ouattara, A.S.;
et al. Promising Probiotic Properties of the Yeasts Isolated from Rabilé, a Traditionally Fermented Beer Produced in Burkina Faso. Microorganisms 2023, 11, 802.
https://doi.org/10.3390/microorganisms11030802
AMA Style
Mogmenga I, Somda MK, Ouattara CAT, Keita I, Dabiré Y, Diguță CF, Toma RC, Ezeogu LI, Ugwuanyi JO, Ouattara AS,
et al. Promising Probiotic Properties of the Yeasts Isolated from Rabilé, a Traditionally Fermented Beer Produced in Burkina Faso. Microorganisms. 2023; 11(3):802.
https://doi.org/10.3390/microorganisms11030802
Chicago/Turabian Style
Mogmenga, Iliassou, Marius Kounbèsiounè Somda, Cheik Amadou Tidiane Ouattara, Ibrahim Keita, Yérobessor Dabiré, Camelia Filofteia Diguță, Radu Cristian Toma, Lewis I. Ezeogu, Jerry O. Ugwuanyi, Aboubakar S. Ouattara,
and et al. 2023. "Promising Probiotic Properties of the Yeasts Isolated from Rabilé, a Traditionally Fermented Beer Produced in Burkina Faso" Microorganisms 11, no. 3: 802.
https://doi.org/10.3390/microorganisms11030802
APA Style
Mogmenga, I., Somda, M. K., Ouattara, C. A. T., Keita, I., Dabiré, Y., Diguță, C. F., Toma, R. C., Ezeogu, L. I., Ugwuanyi, J. O., Ouattara, A. S., & Matei, F.
(2023). Promising Probiotic Properties of the Yeasts Isolated from Rabilé, a Traditionally Fermented Beer Produced in Burkina Faso. Microorganisms, 11(3), 802.
https://doi.org/10.3390/microorganisms11030802
