Table 4. Enzymatic activities of yeast strains isolated from the fermented peelings of the three varieties of yam

From

Study of Yeasts Characteristics Isolated from the Fermented Peelings of Yams: Research of New Sources of Fermentative Strains

Armand Gildas Elvis Yao N’DRI, Irène Ahou KOUADIO

Journal of Food Security. 2021, 9(2), 76-84 doi:10.12691/jfs-9-2-5