article · International Dairy Journal

Microbial diversity, aflatoxin M1 contamination and potential lactic acid starters for commercially produced traditional fermented dairy beverages, a case of Bongo from Uganda

20243 citationsMakerere University

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Research topics

Seed and Plant Biochemistry
Probiotics and Fermented Foods
Microbial Metabolites in Food Biotechnology

Sustainable Development Goals

Zero Hunger

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DOI: 10.1016/j.idairyj.2024.106069

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