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1
Improvement of the traditional method of ogiri production and identification of the micro-organisms associated with the fermentation process
Nwosu CD;Ojimelukwe PC;;
1993 Plant foods for human nutrition (Dordrecht, Nether... 387 views
2
Smell and taste dysfunction in patients with COVID-19
Xydakis MS;Dehgani-Mobaraki P;Holbrook EH;Geisthoff UW;Bauer C;Hautefort C;Herman P;Manley GT;Lyon D...
2020 The Lancet. Infectious Diseases 357 views
3
Improvement of the traditional method of ogiri production and identification of the micro-organisms associated with the fermentation process
C. D. Nwosu,Philippa Ojimelukwe;C. D. Nwosu;Philippa Ojimelukwe;
1993 plant foods for human nutrition DOI: 10.1007/bf01886229 284 views
4
Smell and taste dysfunction in patients with COVID-19
Michael S Xydakis, Puya Dehgani-Mobaraki, Eric H Holbrook, Urban W Geisthoff, Christian Bauer, Charl...
2020 The Lancet. Infectious Diseases DOI: 10.1016/S1473-3099(2... 205 views

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National Center for Biotechnology Information NCBI NLM MEDLINE humans pubmed abstract nih national institutes of health national library of medicine Comparative Study bacteria / metabolism fungi / metabolism bacteria / isolation & purification hydrogen-ion concentration fermentation color nutritive value pmid:8506243 doi:10.1007/bf01886229 c d nwosu