| Authors: |
Obayomi OV; Department of Food Science and Nutrition, Landmark University, Omu-Aran, Kwara State, Nigeria.; Department of Microbiology, Landmark University, Omu-Aran, Kwara State, Nigeria., Malomo AA; Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Osun State, Nigeria., Olaniran AF; Department of Food Science and Nutrition, Landmark University, Omu-Aran, Kwara State, Nigeria., Osemwegie OO; Department of Microbiology, Landmark University, Omu-Aran, Kwara State, Nigeria.; Department of Microbiology, Faculty of Science and Engineering, Lighthouse University, Evbuonanosa, Edo State, Nigeria., Olojede AO; Department of Biological sciences, Redeemer's University, Ede, Osun State, Nigeria., Beyioku OE; Zuckerberg Institute for water Research (ZIWR), The Jacob Blaustein Institutes for Desert Research, Ben-Gurion University of Negev, Midreshet Ben-Gurion, 84990, Israel., Adeyemi OS; Department of Biochemistry, Medicinal Biochemistry, Nanomedicine & Toxicology Laboratory, Bowen University, Iwo, 232102, Osun State, Nigeria. |
