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Article Title
Detection of Health Risk Indicators Related to the Consumption of Cola nitida Nuts in Côte d’Ivoire
Authored by
Comoé Koffi Donatien Benie
Department of Biosciences, Laboratory of Biotechnology, Agriculture and valorization of Biological Resources, University of Félix Houphouët Boigny, Abidjan, Côte d’Ivoire and Department of Food Science and Technology, Laboratory of Biotechnology and Food Microbiology (LMBM), University of Nangui-Abrogoua, Abidjan, Côte d’Ivoire and Department of Bacteriology and Virology, Institut Pasteur of Côte d’Ivoire (IPCI), Abidjan, Côte d’Ivoire.
Solange Aka-Gbezo
Department of Food Science and Technology, Laboratory of Biotechnology and Food Microbiology (LMBM), University of Nangui-Abrogoua, Abidjan, Côte d’Ivoire.
Moussa Konate
Department of Biosciences, Laboratory of Biotechnology, Agriculture and valorization of Biological Resources, University of Félix Houphouët Boigny, Abidjan, Côte d’Ivoire.
Koffi Maïzan Jean Paul Bouatenin
Department of Food Science and Technology, Laboratory of Biotechnology and Food Microbiology (LMBM), University of Nangui-Abrogoua, Abidjan, Côte d’Ivoire.
Kraidy Athanase Otchoumou
Department of Biosciences, Laboratory of Biotechnology, Agriculture and valorization of Biological Resources, University of Félix Houphouët Boigny, Abidjan, Côte d’Ivoire.
Aya Carole Bonny
Department of Biosciences, Laboratory of Biotechnology, Agriculture and valorization of Biological Resources, University of Félix Houphouët Boigny, Abidjan, Côte d’Ivoire.
Kossa Marie Josée Yao
Department of Food Science and Technology, Laboratory of Biotechnology and Food Microbiology (LMBM), University of Nangui-Abrogoua, Abidjan, Côte d’Ivoire.
Anoh Xavier Kouamelan
Department of Food Science and Technology, Laboratory of Biotechnology and Food Microbiology (LMBM), University of Nangui-Abrogoua, Abidjan, Côte d’Ivoire.
Nohya Delvina Okondza
Laboratory of Human Nutrition and Quality Control, Denis Sassou Nguesso University, Kintélé, Republic of the Congo.
Dissinviel Stéphane Kpoda
University Center of ZINIARE/Joseph Ki-Zerbo University, Ouagadougou, Burkina Faso.
Koua Atobla
Department of Biosciences, Laboratory of Biotechnology, Agriculture and valorization of Biological Resources, University of Félix Houphouët Boigny, Abidjan, Côte d’Ivoire and Department of Food Science and Technology, Laboratory of Biotechnology and Food Microbiology (LMBM), University of Nangui-Abrogoua, Abidjan, Côte d’Ivoire.
Nathalie Guessennd
Department of Bacteriology and Virology, Institut Pasteur of Côte d’Ivoire (IPCI), Abidjan, Côte d’Ivoire.
Camara Fatoumata Épouse Fadika
Department of Food Science and Technology, Laboratory of Biotechnology and Food Microbiology (LMBM), University of Nangui-Abrogoua, Abidjan, Côte d’Ivoire.
Adjéhi Dadie
Department of Food Science and Technology, Laboratory of Biotechnology and Food Microbiology (LMBM), University of Nangui-Abrogoua, Abidjan, Côte d’Ivoire and Department of Bacteriology and Virology, Institut Pasteur of Côte d’Ivoire (IPCI), Abidjan, Côte d’Ivoire.