1.
Legesse T, Ali S, Hailemariam A, Tigeneh W, Debebe Z. MICROBIAL CHARACTERISTICS OF A TRADITIONALLY FERMENTED SPICE: THE CASE OF DATTA/QOCHQOCHA IN ETHIOPIA. J microb biotech food sci [Internet]. 2026 Feb. 23 [cited 2026 Apr. 25];15(5):e12379. Available from: https://office2.jmbfs.org/index.php/JMBFS/article/view/12379