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PCR-denaturing gradient gel electrophoresis analysis of microbial community in soy-daddawa, a Nigerian fermented soybean (Glycine max (L.) Merr.) condiment

Food ChemistryFood FermentationBiochemistryFoodborne PathogensBioanalysisFood AnalysisBiotechnologyMicrobial EcologyFood MicrobiologyMicrobiologyMicrobial CommunityMedicineGlycine MaxFood SafetyHealth Sciences