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    Lactic Acid Bacteria Diversity in Fermented Foods as Potential Bio-Resources Contributing to Alleviate Malnutrition in Developing Countries: Nigeria as a Case Study

    Lactic Acid Bacteria Diversity in Fermented Foods as Potential Bio-Resources Contributing to Alleviate Malnutrition in Developing Countries: Nigeria as a Case Study by Elizabeth T. Adesemoye, Abiodun I. Sanni, Giuseppe Spano, Vittorio Capozzi, Mariagiovanna Fragasso

    Published 2025-02-01
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