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Probiotic Potential and Genomic Evaluation of Lactic Acid Bacteria Isolated from Fermented Sorghum-Based Gruel
Probiotic Potential and Genomic Evaluation of Lactic Acid Bacteria Isolated from Fermented Sorghum-Based Gruel
2021
Oluwabukola Atinuke Popoola
Abiodun A. Onilude
Hadiza Rasheed-Jada
Oyekanmi Nashiru
Keywords:
Sorghum
Biology
Bacteria
Fermentation
Food science
Lactic acid
Probiotic
Correction
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