Comparison of the microbial composition of African fermented foods using amplicon sequencing

por Diaz, Maria, Kellingray, Lee, Akinyemi, Nwanneka, Adefiranye, Oyetayo Olaoluwa, Olaonipekun, Arinola B., Bayili, Geoffroy Romaric, Ibezim, Jekwu, du Plessis, Adriana Salomina, Houngbédji, Marcel, Kamya, Deus, Mukisa, Ivan Muzira, Mulaw, Guesh, Manthi Josiah, Samuel, Onyango Chienjo, William, Atter, Amy, Agbemafle, Evans, Annan, Theophilus, Bernice Ackah, Nina, Buys, Elna M., Joseph Hounhouigan, D., Muyanja, Charles, Nakavuma, Jesca, Odeny, Damaris Achieng, Sawadogo-Lingani, Hagretou, Tesfaye Tefera, Anteneh, Amoa-Awua, Wisdom, Obodai, Mary, Mayer, Melinda J., Oguntoyinbo, Folarin A., Narbad, Arjan
Publicado 2019