Microbiological and chemical changes during the fermentation of African locust bean (Parkia biglobosa) to produce afitin, iru and sonru, three traditional condiments produced in Benin
- 1 April 2006
- journal article
- research article
- Published by Elsevier in International Journal of Food Microbiology
- Vol. 107 (3), 304-309
- https://doi.org/10.1016/j.ijfoodmicro.2005.10.026