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Sankore

Named after the University of Sankore in Timbuktu — one of the world’s oldest centres of learning. Every figure here is computed from work-level records in our own graph, never copied from a source’s summary count.

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Characterization and antimicrobial activities of lactic acid bacteria isolated from selected Nigerian traditional fermented foods

2022AFRICAN JOURNAL OF BIOTECHNOLOGYJournalOpen access

10.5897/ajb2021.17450 Full text11 citations

Authors

5 authors across 2 institutions in 1 country.

Chinedu Godspower OhaegbuFirst author
- Michael Okpara University of Agriculture (NG)
Anayochukwu Chibuike NgeneCorresponding
- University of Jos (NG)
- Michael Okpara University of Agriculture (NG)
Unyime Inyang Asuquo
- Michael Okpara University of Agriculture (NG)
Oluwatoyin Debby Coulthard
- University of Jos (NG)
Ejikeme NwachukwuSenior author
- Michael Okpara University of Agriculture (NG)

Fields

Assignment is probabilistic — a work belongs to several fields in proportions.

Probiotics and Fermented Foodslevel 3 · 1.00
Microbial Metabolites in Food Biotechnologylevel 3 · 1.00
Food composition and propertieslevel 3 · 0.99

Sources

Several sources describing one work is the point — it means the record rests on more than one authority.

openalexseen September 9, 2026
2022 · AFRICAN JOURNAL OF BIOTECHNOLOGY · 11 citations
https://openalex.org/W4285101827

Characterization and antimicrobial activities of lactic acid bacteria isolated from selected Nigerian traditional fermented foods · Sankore