Occurrence of lactic acid bacteria and yeasts at species and strain level during spontaneous fermentation of mawè, a cereal dough produced in West Africa
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Originalsprog | Engelsk |
---|---|
Tidsskrift | Food Microbiology |
Vol/bind | 76 |
Sider (fra-til) | 267-278 |
Antal sider | 12 |
ISSN | 0740-0020 |
DOI | |
Status | Udgivet - dec. 2018 |
ID: 200813810