2026Open access
MICROBIAL CHARACTERISTICS OF A TRADITIONALLY FERMENTED SPICE: THE CASE OF DATTA/QOCHQOCHA IN ETHIOPIAJournal of Microbiology Biotechnology and Food Sciences, Probiotics and Fermented Foods
Active, last published 2026
Wondemagegnhu
Tigeneh
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Addis Ababa UniversityEthiopia
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