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Review Article
Linking Fermented Foods to Microbial Composition and Valorisation: Blueprint for Kenya
Christopher Khayeka-Wandabwaa Laboratory of Genetics, Wageningen University & Research, Wageningen, The NetherlandsCorrespondence[email protected]
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Joseph K. Chogeb School of Public Health, Masinde Muliro University of Science and Technology (MMUST), Kakaemga, Kenya;c School of Health Sciences, University of Kabianga, Kericho, KenyaView further author information
, Anita R. Linnemannd Food Quality and Design, Wageningen University and Research, Wageningen, The NetherlandsView further author information
& Sijmen Schoustraa Laboratory of Genetics, Wageningen University & Research, Wageningen, The Netherlands;e Department of Food Science & Nutrition, School of Agricultural Sciences, University of Zambia, Lusaka, ZambiaView further author information
Published online: 24 May 2024
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