Standard
Influence of starter culture combinations of Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei on aroma in Ghanaian maize dough fermentation. / Annan, N.T.; Poll, L.; Sefa-Dedeh, S.; Plahar, W.A.; Jakobsen, M.
In:
European Food Research and Technology, Vol. 216, No. 5, 2003, p. 377-384.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Annan, NT, Poll, L, Sefa-Dedeh, S, Plahar, WA & Jakobsen, M 2003, 'Influence of starter culture combinations of Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei on aroma in Ghanaian maize dough fermentation', European Food Research and Technology, vol. 216, no. 5, pp. 377-384.
APA
Annan, N. T., Poll, L., Sefa-Dedeh, S., Plahar, W. A., & Jakobsen, M. (2003). Influence of starter culture combinations of Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei on aroma in Ghanaian maize dough fermentation. European Food Research and Technology, 216(5), 377-384.
Vancouver
Annan NT, Poll L, Sefa-Dedeh S, Plahar WA, Jakobsen M. Influence of starter culture combinations of Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei on aroma in Ghanaian maize dough fermentation. European Food Research and Technology. 2003;216(5):377-384.
Author
Annan, N.T. ; Poll, L. ; Sefa-Dedeh, S. ; Plahar, W.A. ; Jakobsen, M. / Influence of starter culture combinations of Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei on aroma in Ghanaian maize dough fermentation. In: European Food Research and Technology. 2003 ; Vol. 216, No. 5. pp. 377-384.
Bibtex
@article{a508e4d0a1bc11ddb6ae000ea68e967b,
title = "Influence of starter culture combinations of Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei on aroma in Ghanaian maize dough fermentation",
author = "N.T. Annan and L. Poll and S. Sefa-Dedeh and W.A. Plahar and M. Jakobsen",
note = "Kode for udgivelsesland: 'us' Kode for bibliotekets beholdning: 'modtaget' Ukendte organisationer '\'Food Research Institut, Ghana\', \'Vegetabilomr{\aa}det\', \'Levnedsmiddelmikrobiologi\''",
year = "2003",
language = "English",
volume = "216",
pages = "377--384",
journal = "European Food Research and Technology",
issn = "1438-2377",
publisher = "Springer",
number = "5",
}
RIS
TY - JOUR
T1 - Influence of starter culture combinations of Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei on aroma in Ghanaian maize dough fermentation
AU - Annan, N.T.
AU - Poll, L.
AU - Sefa-Dedeh, S.
AU - Plahar, W.A.
AU - Jakobsen, M.
N1 - Kode for udgivelsesland: 'us' Kode for bibliotekets beholdning: 'modtaget' Ukendte organisationer '\'Food Research Institut, Ghana\', \'Vegetabilområdet\', \'Levnedsmiddelmikrobiologi\''
PY - 2003
Y1 - 2003
M3 - Journal article
VL - 216
SP - 377
EP - 384
JO - European Food Research and Technology
JF - European Food Research and Technology
SN - 1438-2377
IS - 5
ER -
