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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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Coverage is partial and says so. A country appears with its research output only once its works have been swept; until then the portal shows whatever the graph happens to hold for it and labels it as exactly that.

Probiotic Properties of Lactic Acid Bacteria Isolated from Spontaneously Fermented Kunun-Zaki

2023Microbiology Research Journal InternationalJournalOpen access

10.9734/mrji/2023/v33i31371 Full text4 citations

Authors

3 authors.

A. Daniel AderolakeFirst author
- Afe Babalola University (NG)
O. Egbebi Adeola
- Afe Babalola University (NG)
A. Onasanya AmosSenior author
- Afe Babalola University (NG)

Fields

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

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

Sources

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

openalexseen September 9, 2026
2023 · Microbiology Research Journal International · 4 citations
https://openalex.org/W4377290375

Probiotic Properties of Lactic Acid Bacteria Isolated from Spontaneously Fermented Kunun-Zaki · Sankore