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1 results for Ajogwu Tobechukwu Maximilian Cajetan.

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Screening of Methionine-producing Bacillus Species from Nigerian Fermented Food Condiments and Effects of Some Cultural Parameters on Methionine Accumulation
by Ajogwu Tobechukwu Maximilian Cajetan, Ekwealor Chito Clare, Mbah Anthonia Nkiruka, Madukwe Ebelechukwu Judith and Ekwealor Ikechukwu Amechi
American Journal of Food and Nutrition. 2021, 9(1), 16-22. DOI: 10.12691/ajfn-9-1-3
Pub. Date: December 29, 2020Views: 399Downloads: 758
food condiments fermentation bacillus methionine optimization
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