In vitro assessment of probiotic potentials of yeast strains isolated from a cereal-based (Ogi)) traditional fermented food
Crossref DOI link: https://doi.org/10.53022/oarjst.2024.11.2.0100
Published Online: 2024-07-30
Update policy: https://doi.org/10.53022/oarj.ourcrossmarkpolicy
Chidimma Osilo,
Tobechukwu Maximilian Cajetan Ajogwu,
Josephine Chigbolum Ohuche,
Uzoma Odinakachi Okoli,
