Standard
Determination of yeast diversity in ogi, mawè, gowé, and tchoukoutou by using culture-dependent and -independent methods. / Greppi, Anna; Rantsiou, Kalliopi; Padonou, Wilfrid; Hounhouigan, Joseph; Jespersen, Lene; Jakobsen, Mogens; Cocolin, Luca.
I:
International Journal of Food Microbiology, Bind 165, Nr. 2, 2013, s. 84-88.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Harvard
Greppi, A, Rantsiou, K, Padonou, W, Hounhouigan, J
, Jespersen, L, Jakobsen, M & Cocolin, L 2013, '
Determination of yeast diversity in ogi, mawè, gowé, and tchoukoutou by using culture-dependent and -independent methods',
International Journal of Food Microbiology, bind 165, nr. 2, s. 84-88.
https://doi.org/10.1016/j.ijfoodmicro.2013.05.005APA
Greppi, A., Rantsiou, K., Padonou, W., Hounhouigan, J.
, Jespersen, L., Jakobsen, M., & Cocolin, L. (2013).
Determination of yeast diversity in ogi, mawè, gowé, and tchoukoutou by using culture-dependent and -independent methods.
International Journal of Food Microbiology,
165(2), 84-88.
https://doi.org/10.1016/j.ijfoodmicro.2013.05.005Vancouver
Greppi A, Rantsiou K, Padonou W, Hounhouigan J
, Jespersen L, Jakobsen M o.a.
Determination of yeast diversity in ogi, mawè, gowé, and tchoukoutou by using culture-dependent and -independent methods.
International Journal of Food Microbiology. 2013;165(2):84-88.
https://doi.org/10.1016/j.ijfoodmicro.2013.05.005Author
Greppi, Anna ; Rantsiou, Kalliopi ; Padonou, Wilfrid ; Hounhouigan, Joseph ; Jespersen, Lene ; Jakobsen, Mogens ; Cocolin, Luca. / Determination of yeast diversity in ogi, mawè, gowé, and tchoukoutou by using culture-dependent and -independent methods. I: International Journal of Food Microbiology. 2013 ; Bind 165, Nr. 2. s. 84-88.
Bibtex
@article{61ca309ae315400384b9e13d5e0d6d9f,
title = "Determination of yeast diversity in ogi, maw{\`e}, gow{\'e}, and tchoukoutou by using culture-dependent and -independent methods",
author = "Anna Greppi and Kalliopi Rantsiou and Wilfrid Padonou and Joseph Hounhouigan and Lene Jespersen and Mogens Jakobsen and Luca Cocolin",
year = "2013",
doi = "10.1016/j.ijfoodmicro.2013.05.005",
language = "English",
volume = "165",
pages = "84--88",
journal = "International Journal of Food Microbiology",
issn = "0168-1605",
publisher = "Elsevier",
number = "2",
}
RIS
TY - JOUR
T1 - Determination of yeast diversity in ogi, mawè, gowé, and tchoukoutou by using culture-dependent and -independent methods
AU - Greppi, Anna
AU - Rantsiou, Kalliopi
AU - Padonou, Wilfrid
AU - Hounhouigan, Joseph
AU - Jespersen, Lene
AU - Jakobsen, Mogens
AU - Cocolin, Luca
PY - 2013
Y1 - 2013
U2 - 10.1016/j.ijfoodmicro.2013.05.005
DO - 10.1016/j.ijfoodmicro.2013.05.005
M3 - Journal article
C2 - 23727651
VL - 165
SP - 84
EP - 88
JO - International Journal of Food Microbiology
JF - International Journal of Food Microbiology
SN - 0168-1605
IS - 2
ER -
