Article · Revue · 2021

Optimisation of Lactic Acid Fermentation from Cassava Peel by Lactobacillus casei (ATCC334)

Rahmat Folashade Zakariyah, Micheal Oluwaseyi Ojo, Kamoldeen Abiodun Ajijolakewu, Bolanle Kudirat Saliu, Risikat Nike Ahmed, Tariq Oluwakunmi Agbabiaka et 1 autres

Microbiology Research Journal International

• Accès ouvert · Diamant

Le lire10.9734/mrji/2021/v31i630325