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Diversity and functionality of bacillus species associated with alkaline fermentation of bambara groundnut (Vigna subterranean L. Verdc) into dawadawa-type African condiment

Crossref DOI link: https://doi.org/10.1007/s00217-017-3024-x

Published Online: 2018-01-13

Published Print: 2018-07

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Akanni, Gabriel B. https://orcid.org/0000-0002-6734-9667
Naudé, Yvette

de Kock, Henriëtte L.

Buys, Elna M. https://orcid.org/0000-0001-7836-9295
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Text and Data Mining valid from 2018-01-13
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Article History

Received: 21 August 2017

Revised: 13 November 2017

Accepted: 16 December 2017

First Online: 13 January 2018

Compliance with ethical standards

:

: The authors declare that they have no conflict of interest.

: This article does not contain any studies with human or animal subjects.

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