Published in
Elsevier, Food Research International, (143), p. 110241, 2021
DOI: 10.1016/j.foodres.2021.110241
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Metataxonomic analysis of bacterial communities and mycotoxin reduction during processing of three millet varieties into ogi, a fermented cereal beverage
Journal article published in 2021 by
Ihuoma E. Chibuzor-Onyema,
Obinna T. Ezeokoli,
Michael Sulyok 
,
Iviwe Notununu ,
Awanwee Petchkongkaew ,
Christopher T. Elliott,
Rasheed A. Adeleke ,
Rudolf Krska ,
Chibundu N. Ezekiel
,
Iviwe Notununu ,
Awanwee Petchkongkaew ,
Christopher T. Elliott,
Rasheed A. Adeleke ,
Rudolf Krska ,
Chibundu N. Ezekiel
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