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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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Microbial succession and anthocyanin concentration during sorghum fermentation

2023Measurement FoodJournalOpen access

10.1016/j.meafoo.2023.100109 Full text3 citations

Authors

3 authors.

S. AweFirst authorCorresponding
- Kwara State University (NG)
as printed: Sunday Awe
Dorcas Morolayo Aransiola
- Kwara State University (NG)
Emmanuel Anyachukwu IrondiSenior authorCorresponding
- Kwara State University (NG)

Fields

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

Phytochemicals and Antioxidant Activitieslevel 3 · 0.99
Food composition and propertieslevel 3 · 0.99
GABA and Rice Researchlevel 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
2023 · Measurement Food · 3 citations
https://openalex.org/W4386898847

Microbial succession and anthocyanin concentration during sorghum fermentation · Sankore