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Journal: Biol. Life Sci. Forum, 2021
Volume: 6
Number: 124

Article: 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
Authors: by Ahotondji Mechak Gbaguidi, Flora Josiane Chadare, Sègla Wilfrid Padonou, Comlanvi Oscar Assou and Djidjoho Joseph Hounhouigan
Link: https://www.mdpi.com/2673-9976/6/1/124

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