Occurrence of lactic acid bacteria and yeasts at species and strain level during spontaneous fermentation of mawè, a cereal dough produced in West Africa

Research output: Contribution to journalJournal articleResearchpeer-review

Original languageEnglish
JournalFood Microbiology
Volume76
Pages (from-to)267-278
Number of pages12
ISSN0740-0020
DOIs
Publication statusPublished - 2018

ID: 200813810