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Article Title
Assessment of the Nutritional and Microbiological Characteristics of Mango Products from Burkina Faso
Authored by
Pingdwindé Marie Judith SAMADOULOUGOU-KAFANDO
National Center for Scientific and Technological Research/Institute for Research in Applied Sciences and Technologies/Department of Food Technology (CNRST/IRSAT/DTA), 03 BP 7047 Ouagadougou 03, Burkina Faso and Laboratory of Biochemistry, Biotechnology, Food Technology, and Nutrition (LABIOTAN) Joseph Ki-Zerbo University, 09 BP 848 Ouagadougou 09, Burkina Faso.
Mah Alima Esther TRAORE
National Center for Scientific and Technological Research/Institute for Research in Applied Sciences and Technologies/Department of Food Technology (CNRST/IRSAT/DTA), 03 BP 7047 Ouagadougou 03, Burkina Faso.
Mamadou SANOU
National Center for Scientific and Technological Research/Institute for Research in Applied Sciences and Technologies/Department of Food Technology (CNRST/IRSAT/DTA), 03 BP 7047 Ouagadougou 03, Burkina Faso.
Sophie BANGA
Laboratory of Biochemistry, Biotechnology, Food Technology, and Nutrition (LABIOTAN) Joseph Ki-Zerbo University, 09 BP 848 Ouagadougou 09, Burkina Faso.
Moaze OUEDRAOGO
National Center for Scientific and Technological Research/Institute for Research in Applied Sciences and Technologies/Department of Food Technology (CNRST/IRSAT/DTA), 03 BP 7047 Ouagadougou 03, Burkina Faso.
Donatien KABORE
National Center for Scientific and Technological Research/Institute for Research in Applied Sciences and Technologies/Department of Food Technology (CNRST/IRSAT/DTA), 03 BP 7047 Ouagadougou 03, Burkina Faso.
Hagrétou SAWADOGO-LINGANI
National Center for Scientific and Technological Research/Institute for Research in Applied Sciences and Technologies/Department of Food Technology (CNRST/IRSAT/DTA), 03 BP 7047 Ouagadougou 03, Burkina Faso.