IHUM , T. A.; JIBRIN, . F.; EZE, . C. Impact of Temperature Variations on Bacteriocin Activity Against Spoilage Bacteria in Melon and Its Fermented Product ’Ogiri’. International Journal of Science for Global Sustainability, [S. l.], v. 10, n. 2, p. 57–62, 2024. DOI: 10.57233/ijsgs.v10i2.643. Disponível em: http://fugus-ijsgs.com.ng/index.php/ijsgs/article/view/643. Acesso em: 26 jul. 2026.