BABATUYI, C.; OYETAYO, V. .; AKINYOSOYE, F. Chemical Composition, Antioxidant Properties and Sensory Quality of Ogiri Produced by Fermentation of <i>Citrullus vulgaris</i> with Mutant and Non-Mutant Strains of <i>Bacillus subtilis</i>. Nigerian Food Journal, [S. l.], v. 41, n. 1, p. 53–67, 2024. DOI: 10.4314/nifoj.v41i1. Disponível em: https://www.ajol.info/index.php/nifoj/article/view/262681. Acesso em: 6 oct. 2026.