Staff of the Department of Food Science – University of Copenhagen

Determination of yeast diversity in ogi, mawè, gowé, and tchoukoutou by using culture-dependent and -independent methods

Research output: Contribution to journalJournal articleResearchpeer-review

Anna Greppi, Kalliopi Rantsiou, Wilfrid Padonou, Joseph Hounhouigan, Lene Jespersen, Mogens Jakobsen, Luca Cocolin

Original languageEnglish
JournalInternational Journal of Food Microbiology
Issue number2
Pages (from-to)84-88
Number of pages5
Publication statusPublished - 2013

ID: 46430786