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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.

Antimicrobial Properties of Homo Fermenting Lactic Acid Bacteria (LAB) Isolated from Kunu-Zaki (A Spontaneously Fermenting Nigerian Cereal Beverage)

2024Book Chapter

10.9734/bpi/rpmab/v3/211 Full text0 citations

Authors

3 authors across 2 institutions in 1 country.

S. O. OluwajobaFirst author
- Yaba College of Technology (NG)
Felix A. Akinyosoye
- Federal University of Technology (NG)
as printed: F. A. Akinyosoye
V. O. OyetayoSenior author
- Federal University of Technology (NG)

Fields

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

Probiotics and Fermented Foodslevel 3 · 1.00
Food composition and propertieslevel 3 · 0.94
Food Industry and Aquatic Biologylevel 3 · 0.92

Sources

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

openalexseen September 9, 2026
2024 · 0 citations
https://openalex.org/W4398180738

Antimicrobial Properties of Homo Fermenting Lactic Acid Bacteria (LAB) Isolated from Kunu-Zaki (A Spontaneously Fermenting Nigerian Cereal Beverage) · Sankore