info:oai:icrisat:11375info:ofi/fmt:xml:xsd:journalDiazMDiaz, MKellingrayLKellingray, LAkinyemiNAkinyemi, NAdefiranyeO OAdefiranye, O OOlaonipekunA BOlaonipekun, A BBayiliG RBayili, G RIbezimJIbezim, Jdu PlessisA Sdu Plessis, A SHoungbédjiMHoungbédji, MKamyaDKamya, DMukisaI MMukisa, I MMulawGMulaw, GManthi JosiahSManthi Josiah, SOnyango ChienjoWOnyango Chienjo, WAtterAAtter, AAgbemafleEAgbemafle, EAnnanTAnnan, TBernice AckahNBernice Ackah, NBuysE MBuys, E MJoseph HounhouiganDJoseph Hounhouigan, DMuyanjaCMuyanja, CNakavumaJNakavuma, JOdenyD AOdeny, D ASawadogo-LinganiHSawadogo-Lingani, HTesfaye TeferaATesfaye Tefera, AAmoa-AwuaWAmoa-Awua, WObodaiMObodai, MMayerM JMayer, M JOguntoyinboF AOguntoyinbo, F ANarbadANarbad, AComparison of the microbial composition of African fermented foods using amplicon sequencingScientific Reports (TSI)2045-2322September 201991-81article