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Article Title
Evolution of Fermented Food Products in the Republic of Congo: A Meta-analytic Review
Authored by
Christian Aimé Kayath
Department of Molecular and Cellular Biology (BCM), Faculty of Sciences and Techniques, Marien Ngouabi University, Brazzaville, Republic of Congo.
Saturnin Nicaise Mokemiabeka
Department of Molecular and Cellular Biology (BCM), Faculty of Sciences and Techniques, Marien Ngouabi University, Brazzaville, Republic of Congo.
Nicole Prisca Makaya Dangui Nieko
Department of Molecular and Cellular Biology (BCM), Faculty of Sciences and Techniques, Marien Ngouabi University, Brazzaville, Republic of Congo and Higher Normal School, Marien Ngouabi University Brazzaville, Republic of Congo.
Alain Brice Vouidibio Mbozo
Department of Molecular and Cellular Biology (BCM), Faculty of Sciences and Techniques, Marien Ngouabi University, Brazzaville, Republic of Congo.
Etienne Nguimbi
Department of Molecular and Cellular Biology (BCM), Faculty of Sciences and Techniques, Marien Ngouabi University, Brazzaville, Republic of Congo.
Simon Kéléké
Department of Molecular and Cellular Biology (BCM), Faculty of Sciences and Techniques, Marien Ngouabi University, Brazzaville, Republic of Congo.
Simon Charles Kobawila
Department of Molecular and Cellular Biology (BCM), Faculty of Sciences and Techniques, Marien Ngouabi University, Brazzaville, Republic of Congo.
Delphin Louembé
Department of Molecular and Cellular Biology (BCM), Faculty of Sciences and Techniques, Marien Ngouabi University, Brazzaville, Republic of Congo.