Nutritional and Antioxidant Properties of Fermented Kunu Using Lactobacillus plantarum, Lb. fermentum, Bacillus subtilis and Saccharomyces cerevisiae Isolates
Agboola, S. A. 1 Olaniyi O. O. 1 Adeleke, B. S. 1 Akinyele, J. B. 1 Amos-Agboola, O. Y. 1 1Department of Microbiology, Federal University...
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