Microorganisms Associated with the Production of a Nigerian Fermented Beverage, ‘Agadagidi’
O. Oriola, B. Boboye & F. Adetuyi · Microbiology Research Journal International · 2017
Aim: The microbial types, occurrence, loads and interactions were studied during the production of a Nigerian fermented beverage, ‘Agadagidi’, from overripe plantains. Place and Duration of Study: Federal University of Technology Akure, Ondo State, Nigeria. March- July, 2012. Met...
Open access
Research Article
10.9734/MRJI/2017/32654