Bacterial Community Diversity of Fermented Pepper in Brazzaville Revealed by Illumina Miseq of 16S rRNA Gene

Journals Menu

Follow SCIRP

	+1 323-425-8868
	customer@scirp.org
	+86 18163351462(WhatsApp)
	1655362766

	Paper Publishing WeChat

Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

Google-based Impact Factor: 0.92
Citations h5-index & Ranking

Journals Menu

"Bacterial Community Diversity of Fermented Pepper in Brazzaville Revealed by Illumina Miseq of 16S rRNA Gene"
written by Angélique Espérance Lembella Boumba, Augustin Aimé Lebonguy, Joseph Goma-Tchimbakala, Stech Anomene Eckzehel Nzaou, Chancelvie Pahivelle Limingi Polo, Mickaëlle Bokamba Moukala,
published by Food and Nutrition Sciences, Vol.12 No.1, 2021

has been cited by the following article(s):

Google Scholar
CrossRef

[1]	Hygienic Quality of Fermented Pepper Sold in the Markets of Brazzaville
	Journal of Food …, 2022

[2]	Traditional and Advanced Molecular Approaches in Nutrition Research
	Nutriomics, 2022

Follow SCIRP

	+1 323-425-8868
	customer@scirp.org
	+86 18163351462(WhatsApp)
	1655362766

	Paper Publishing WeChat

Food and Nutrition Sciences

Food and Nutrition Sciences

Journals Menu

Home

About SCIRP

Service

Policies

[1]	A systematic review on fermented chili pepper products: Sensorial quality, health benefits, fermentation microbiomes, and metabolic pathways Trends in Food Science & Technology, 2023 DOI:10.1016/j.tifs.2023.104189