How to cite this article
APA /
Krabi, E. R., Assamoi, A. A., Fafadzi, E. A., Georges, A. N., Sébastien, N. L., Margo, C., Maarten, A., &
Peter, V.
(2016). Biochemical properties of three lactic acid bacteria strains isolated from traditional cassava starters used for attieke preparation. African Journal of Food Science, 10(11), 271-277.
Chicago /
Krabi Ekoua Regina, Assamoi Allah Antoine, Ehon Ayawovi Fafadzi, Amani N’guessan Georges, Niamk&e Lamine S&ebastien, Cnockaert Margo, Aerts Maarten and Vandamme Peter. "Biochemical properties of three lactic acid bacteria strains isolated from traditional cassava starters used for attieke preparation." African Journal of Food Science 10, no. 11 (2016): 271-277.
MLA /
Krabi Ekoua Regina, et al. "Biochemical properties of three lactic acid bacteria strains isolated from traditional cassava starters used for attieke preparation." African Journal of Food Science 10.11 (2016): 271-277.