Adesemoye, E.T.; Sanni, A.I.; Spano, G.; Capozzi, V.; Fragasso, M.
Lactic Acid Bacteria Diversity in Fermented Foods as Potential Bio-Resources Contributing to Alleviate Malnutrition in Developing Countries: Nigeria as a Case Study. Fermentation 2025, 11, 103.
https://doi.org/10.3390/fermentation11020103
AMA Style
Adesemoye ET, Sanni AI, Spano G, Capozzi V, Fragasso M.
Lactic Acid Bacteria Diversity in Fermented Foods as Potential Bio-Resources Contributing to Alleviate Malnutrition in Developing Countries: Nigeria as a Case Study. Fermentation. 2025; 11(2):103.
https://doi.org/10.3390/fermentation11020103
Chicago/Turabian Style
Adesemoye, Elizabeth T., Abiodun I. Sanni, Giuseppe Spano, Vittorio Capozzi, and Mariagiovanna Fragasso.
2025. "Lactic Acid Bacteria Diversity in Fermented Foods as Potential Bio-Resources Contributing to Alleviate Malnutrition in Developing Countries: Nigeria as a Case Study" Fermentation 11, no. 2: 103.
https://doi.org/10.3390/fermentation11020103
APA Style
Adesemoye, E. T., Sanni, A. I., Spano, G., Capozzi, V., & Fragasso, M.
(2025). Lactic Acid Bacteria Diversity in Fermented Foods as Potential Bio-Resources Contributing to Alleviate Malnutrition in Developing Countries: Nigeria as a Case Study. Fermentation, 11(2), 103.
https://doi.org/10.3390/fermentation11020103
