Article Versions Notes

Gbaguidi AM, Chadare FJ, Padonou SW, Assou CO, Hounhouigan DJ. Preliminary Studies on the Variation in Microbial Succession, Physico-Chemical Characteristics and Antioxidant Capacity during a Spontaneous Fermentation of Mutchayan, a Traditional Fermented Baobab Derived Food. Biology and Life Sciences Forum. 2021; 6(1):124. https://doi.org/10.3390/Foods2021-10989

Gbaguidi, Ahotondji Mechak, Flora Josiane Chadare, Sègla Wilfrid Padonou, Comlanvi Oscar Assou, and Djidjoho Joseph Hounhouigan. 2021. "Preliminary Studies on the Variation in Microbial Succession, Physico-Chemical Characteristics and Antioxidant Capacity during a Spontaneous Fermentation of Mutchayan, a Traditional Fermented Baobab Derived Food" Biology and Life Sciences Forum 6, no. 1: 124. https://doi.org/10.3390/Foods2021-10989

Gbaguidi, A. M., Chadare, F. J., Padonou, S. W., Assou, C. O., & Hounhouigan, D. J. (2021). Preliminary Studies on the Variation in Microbial Succession, Physico-Chemical Characteristics and Antioxidant Capacity during a Spontaneous Fermentation of Mutchayan, a Traditional Fermented Baobab Derived Food. Biology and Life Sciences Forum, 6(1), 124. https://doi.org/10.3390/Foods2021-10989