ADEJOBI, T. H.; OLORUNNUSI, J. O.; ADEGBANKE, O. R.; OGUNTOYINBO, O. O.; ENUJIUGHA, V. N. Effect of Ginger and Garlic Inclusion on the Performance of Lactobacillus plantarum in Maize (Zea mays l.) Fermentation into Ogi. IPS Journal of Applied Microbiology and Biotechnology , [S. l.], v. 3, n. 1, p. 46–56, 2024. DOI: 10.54117/ijamb.v3i1.18. Disponível em: https://journals.ipsintelligentsia.com/life-science/index.php/ijamb/article/view/18. Acesso em: 22 nov. 2024.