Discussion: Scholarly discussion on any scientific article is very important for the advancement of science. We strongly suggest all readers and authors to participate in such activities. Comment posting facility is available at the end of this page. Comment should meet the minimum standard of scientific discussion. Personal communication, personal attack, abusive language, etc are not allowed and comments will be moderated.
Article Title
Consumption Patterns and Physicochemical and Nutritional Characterization of Conventional Artisanal Liquids in the Congo
Authored by
Elenga Michel
Multidisciplinary Research Team on Food and Nutrition (Eprancongo), Congo, Laboratory of Human Nutrition and Food BP: 69, Faculty of Science and Technology, Marien NGOUABI University, Brazzaville, Congo, Master’s Department, Faculty of Science and Technology, Marien NGOUABI University, Brazzaville, Congo, Food Technology Laboratory: Cité Scientifique, Brazzaville, Congo and National Institute for Research in Engineering Sciences, Innovation, and Technology (INRSIIT), Cité Scientifique, Brazzaville, Congo.
Bamana Ntoumba Presline Drey
Laboratory of Human Nutrition and Food BP: 69, Faculty of Science and Technology, Marien NGOUABI University, Brazzaville, Congo and Master’s Department, Faculty of Science and Technology, Marien NGOUABI University, Brazzaville, Congo.
Ossoko Jean Paul Latran
National Institute for Research in Engineering Sciences, Innovation, and Technology (INRSIIT), Cité Scientifique, Brazzaville, Congo and Food Control and Quality Laboratory (ENSAF, Marien NGOUABI University), Congo.
Tamba Sompila Arnaud Wenceslas Geoffroy
Food Technology Laboratory: Cité Scientifique, Brazzaville, Congo and National Institute for Research in Engineering Sciences, Innovation, and Technology (INRSIIT), Cité Scientifique, Brazzaville, Congo.
Miantoko Zébita Gedellevie Ryssie
Multidisciplinary Research Team on Food and Nutrition (Eprancongo), Congo, Laboratory of Human Nutrition and Food BP: 69, Faculty of Science and Technology, Marien NGOUABI University, Brazzaville, Congo, Master’s Department, Faculty of Science and Technology, Marien NGOUABI University, Brazzaville, Congo, Food Technology Laboratory: Cité Scientifique, Brazzaville, Congo and National Institute for Research in Engineering Sciences, Innovation, and Technology (INRSIIT), Cité Scientifique, Brazzaville, Congo.
Moulengo Massamba Stève
Multidisciplinary Research Team on Food and Nutrition (Eprancongo), Congo, Laboratory of Human Nutrition and Food BP: 69, Faculty of Science and Technology, Marien NGOUABI University, Brazzaville, Congo, Master’s Department, Faculty of Science and Technology, Marien NGOUABI University, Brazzaville, Congo, Food Technology Laboratory: Cité Scientifique, Brazzaville, Congo and National Institute for Research in Engineering Sciences, Innovation, and Technology (INRSIIT), Cité Scientifique, Brazzaville, Congo.
Ntsossani Sylvia Petronille
Food Technology Laboratory: Cité Scientifique, Brazzaville, Congo and National Institute for Research in Engineering Sciences, Innovation, and Technology (INRSIIT), Cité Scientifique, Brazzaville, Congo.
Itoua Okouango Yvon Simplice
Multidisciplinary Research Team on Food and Nutrition (Eprancongo), Congo, Laboratory of Human Nutrition and Food BP: 69, Faculty of Science and Technology, Marien NGOUABI University, Brazzaville, Congo and Master’s Department, Faculty of Science and Technology, Marien NGOUABI University, Brazzaville, Congo.
Mananga Vital
Multidisciplinary Research Team on Food and Nutrition (Eprancongo), Congo, Laboratory of Human Nutrition and Food BP: 69, Faculty of Science and Technology, Marien NGOUABI University, Brazzaville, Congo and Master’s Department, Faculty of Science and Technology, Marien NGOUABI University, Brazzaville, Congo.