Culture-independent analysis of the microbial composition of the African traditional fermented foods poto poto and dégué by using three different DNA extraction methods

  1. Abriouel, H.
  2. Omar, N.B.
  3. López, R.L.
  4. Martínez-Cañamero, M.
  5. Keleke, S.
  6. Gálvez, A.
Journal:
International Journal of Food Microbiology

ISSN: 0168-1605

Year of publication: 2006

Volume: 111

Issue: 3

Pages: 228-233

Type: Article

DOI: 10.1016/J.IJFOODMICRO.2006.06.006 GOOGLE SCHOLAR
Data source: Scopus