Article Versions Notes

Daji GA, Green E, Abrahams A, Oyedeji AB, Masenya K, Kondiah K, Adebo OA. Physicochemical Properties and Bacterial Community Profiling of Optimal Mahewu (A Fermented Food Product) Prepared Using White and Yellow Maize with Different Inocula. Foods. 2022; 11(20):3171. https://doi.org/10.3390/foods11203171

Daji, Grace Abosede, Ezekiel Green, Adrian Abrahams, Ajibola Bamikole Oyedeji, Kedibone Masenya, Kulsum Kondiah, and Oluwafemi Ayodeji Adebo. 2022. "Physicochemical Properties and Bacterial Community Profiling of Optimal Mahewu (A Fermented Food Product) Prepared Using White and Yellow Maize with Different Inocula" Foods 11, no. 20: 3171. https://doi.org/10.3390/foods11203171

Daji, G. A., Green, E., Abrahams, A., Oyedeji, A. B., Masenya, K., Kondiah, K., & Adebo, O. A. (2022). Physicochemical Properties and Bacterial Community Profiling of Optimal Mahewu (A Fermented Food Product) Prepared Using White and Yellow Maize with Different Inocula. Foods, 11(20), 3171. https://doi.org/10.3390/foods11203171