Open AccessEffects of Ginger Fortification of Ogi on Lactic Acid Bacteria and Aflatoxin Levels
Author(s) -
Flora Oluwafemi
Publication year - 2018
Publication title -
food science and nutrition technology
Language(s) - English
Resource type - Journals
ISSN - 2574-2701
DOI - 10.23880/fsnt-16000143
Subject(s) - aflatoxin , lactic acid , food science , bacteria , biology , fortification , microbiology and biotechnology , chemistry , genetics