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 tidsskriftTidsskriftartikelfagfællebedømt

OriginalsprogEngelsk
TidsskriftFood Microbiology
Vol/bind76
Sider (fra-til)267-278
Antal sider12
ISSN0740-0020
DOI
StatusUdgivet - dec. 2018

ID: 200813810