Article Versions Notes

de Jong M, Alekseeva AY, Miraji KF, Phiri S, Linnemann AR, Schoustra SE. Environmental Selection Shapes Bacterial Community Composition in Traditionally Fermented Maize-Based Foods from Benin, Tanzania and Zambia. Microorganisms. 2022; 10(7):1354. https://doi.org/10.3390/microorganisms10071354

de Jong, Maarten, Anna Y. Alekseeva, Kulwa F. Miraji, Sydney Phiri, Anita R. Linnemann, and Sijmen E. Schoustra. 2022. "Environmental Selection Shapes Bacterial Community Composition in Traditionally Fermented Maize-Based Foods from Benin, Tanzania and Zambia" Microorganisms 10, no. 7: 1354. https://doi.org/10.3390/microorganisms10071354

de Jong, M., Alekseeva, A. Y., Miraji, K. F., Phiri, S., Linnemann, A. R., & Schoustra, S. E. (2022). Environmental Selection Shapes Bacterial Community Composition in Traditionally Fermented Maize-Based Foods from Benin, Tanzania and Zambia. Microorganisms, 10(7), 1354. https://doi.org/10.3390/microorganisms10071354