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African Fermented Food as Antimicrobial Agents · Peerford

Book chapter · 2021

African Fermented Food as Antimicrobial Agents

Abiola O. Obisesan, Funmilola A. Ayeni

Closed access

Go to the publisher 10.1007/978-3-030-50672-8_41

Citations: 0from other works
Field-weighted impact: 0.001.00 is the world average for its field and year
Among its field: 19th percentileby citations, against works of its field and year
Authors: 2from 1 institution

Authors

2 authors

Abiola O. ObisesanFirst author
- University of Ibadan (NG)
Funmilola A. AyeniSenior author
- University of Ibadan (NG)

Development goals

2Zero hunger

Country

Nigeria

Fields

A work can sit in several, each with a score

Probiotics and Fermented FoodsTopic
Biochemical Analysis and Sensing Techniques

Topic

Proteins in Food SystemsTopic