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Diversity and functionality of bacillus species associated with alkaline fermentation of bambara groundnut (Vigna subterranean L. Verdc) into dawadawa-type African condiment

机译：与碱性发酵碱性发酵与Bambara Trescnut（Vigna Proberranean L.Verdc）相关的芽孢杆菌物种的多样性和功能，进入Dawadawa型非洲调味品

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Gabriel B. Akanni; Yvette Naudé; Henriëtte L. de Kock; Elna M. Buys;
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1. Diversity and functionality of bacillus species associated with alkaline fermentation of bambara groundnut (Vigna subterranean L. Verdc) into dawadawa-type African condiment [J] . European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A . 2018,第7期

机译：Bambara Trescnut（Vigna PreaTranean L.Verdc）碱性发酵相关的芽孢杆菌种类的多样性和功能，进入Dawadawa型非洲调味品
2. Development of microsatellite markers for bambara groundnut (Vigna subterranea L. Verdc.) - an underutilized African legume crop species [J] . Basu S, Roberts JA, Azam-Ali SN, Molecular ecology notes . 2007,第6期

机译：开发用于非洲豆类作物的未充分利用的班巴拉花生（Vigna subterranea L. Verdc。）的微卫星标记
3. Fermentation of Bambara Groundnut (Vigna Subterranean (L) Verdc.) to Complement Infant Foods [J] . Chude Charles, Amadi Elechi Regina, Iro Nkama Food Science and Quality Management . 2018,第2期

机译：Bambara花生发酵（Vigna Subterranean（L）Verdc。）以补充婴儿食品
4. Purification, characterization and kinetic studies of antinutrients in bambara groundnut (Vigna subterranea (L.) Verdc.) seeds. [D] . Kegode, Redempta Boy. 1998

机译：班巴拉花生（Vigna subterranea（L.）Verdc。）种子中抗营养物质的纯化，表征和动力学研究。
5. Protein and hematological evaluations of infant formulated from cooking banana fruits (Musa spp ABB genome) and fermented bambara groundnut (Vigna subterranean L. Verdc) seeds [O] . Oluwole Steve Ijarotimi 2008

机译：从烹饪香蕉果实（Musa sppABB基因组）和发酵巴巴拉花生（Vigna subterranean L. Verdc）种子配制的婴儿的蛋白质和血液学评估
6. Volatile compounds produced by Bacillus species alkaline fermentation of bambara groundnut (Vigna subterranean (L.) Verdc) into a dawadawa-type African food condiment using headspace solid-phase microextraction and GC × GC–TOFMS [O] . Gabriel B. Akanni, Henriëtte L. De Kock, Yvette Naudé, 2018

机译：Bambara Groudentnut的碱性发酵产生的挥发性化合物（Vigna底（L.）verdc）进入达瓦达瓦型非洲食品调味品，使用顶部空间固相微萃取和GC×GC-TOFMS

Diversity and functionality of bacillus species associated with alkaline fermentation of bambara groundnut (Vigna subterranean L. Verdc) into dawadawa-type African condiment

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