Article Versions Notes

N’Tcha C, Sina H, Bourobou DN, Hoteyi SMI, Boya B, Agnimonhan R, Mavoungou JF, Adjanohoun A, Babalola OO, Baba-Moussa L. Resistance and Biofilm Production Profile of Potential Isolated from Kpètè-Kpètè Used to Produce Traditional Fermented Beer. Microorganisms. 2023; 11(8):1939. https://doi.org/10.3390/microorganisms11081939

N’Tcha, Christine, Haziz Sina, Dyana Ndiade Bourobou, S. M. Ismaël Hoteyi, Bawa Boya, Raoul Agnimonhan, Jacques François Mavoungou, Adolphe Adjanohoun, Olubukola Oluranti Babalola, and Lamine Baba-Moussa. 2023. "Resistance and Biofilm Production Profile of Potential Isolated from Kpètè-Kpètè Used to Produce Traditional Fermented Beer" Microorganisms 11, no. 8: 1939. https://doi.org/10.3390/microorganisms11081939

N’Tcha, C., Sina, H., Bourobou, D. N., Hoteyi, S. M. I., Boya, B., Agnimonhan, R., Mavoungou, J. F., Adjanohoun, A., Babalola, O. O., & Baba-Moussa, L. (2023). Resistance and Biofilm Production Profile of Potential Isolated from Kpètè-Kpètè Used to Produce Traditional Fermented Beer. Microorganisms, 11(8), 1939. https://doi.org/10.3390/microorganisms11081939