Occurrence and Importance of Yeasts in Indigenous Fermented Food and Beverages Produced in Sub-Saharan Africa
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- Occurrence and Importance of Yeasts in Indigenous Fermented Food and Beverages Produced in Sub-Saharan Africa
Final published version, 720 KB, PDF document
Original language | English |
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Article number | 1789 |
Journal | Frontiers in Microbiology |
Volume | 10 |
Number of pages | 22 |
ISSN | 1664-302X |
DOIs | |
Publication status | Published - 2019 |
- yeast, indigenous fermented foods, sub-Sahara Africa, species and strain diversity, yeast successions, microbial interaction, sensorial and nutritional quality, health benefits
Research areas
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