Standard
Occurrence of lactic acid bacteria and yeasts at species and strain level during spontaneous fermentation of mawè, a cereal dough produced in West Africa. / Houngbédji, Marcel; Johansen, Pernille; Padonou, Sègla Wilfrid; Akissoe, Noèl; Arneborg, Nils; Nielsen, Dennis Sandris; Hounhouigan, D. Joseph; Jespersen, Lene.
In:
Food Microbiology, Vol. 76, 12.2018, p. 267-278.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Houngbédji, M, Johansen, P, Padonou, SW, Akissoe, N
, Arneborg, N, Nielsen, DS, Hounhouigan, DJ
& Jespersen, L 2018, '
Occurrence of lactic acid bacteria and yeasts at species and strain level during spontaneous fermentation of mawè, a cereal dough produced in West Africa',
Food Microbiology, vol. 76, pp. 267-278.
https://doi.org/10.1016/j.fm.2018.06.005APA
Houngbédji, M., Johansen, P., Padonou, S. W., Akissoe, N.
, Arneborg, N., Nielsen, D. S., Hounhouigan, D. J.
, & Jespersen, L. (2018).
Occurrence of lactic acid bacteria and yeasts at species and strain level during spontaneous fermentation of mawè, a cereal dough produced in West Africa.
Food Microbiology,
76, 267-278.
https://doi.org/10.1016/j.fm.2018.06.005Vancouver
Houngbédji M, Johansen P, Padonou SW, Akissoe N
, Arneborg N, Nielsen DS et al.
Occurrence of lactic acid bacteria and yeasts at species and strain level during spontaneous fermentation of mawè, a cereal dough produced in West Africa.
Food Microbiology. 2018 Dec;76:267-278.
https://doi.org/10.1016/j.fm.2018.06.005Author
Houngbédji, Marcel ; Johansen, Pernille ; Padonou, Sègla Wilfrid ; Akissoe, Noèl ; Arneborg, Nils ; Nielsen, Dennis Sandris ; Hounhouigan, D. Joseph ; Jespersen, Lene. / Occurrence of lactic acid bacteria and yeasts at species and strain level during spontaneous fermentation of mawè, a cereal dough produced in West Africa. In: Food Microbiology. 2018 ; Vol. 76. pp. 267-278.
Bibtex
@article{d409e315542241e3abeb3dea89f653f5,
title = "Occurrence of lactic acid bacteria and yeasts at species and strain level during spontaneous fermentation of maw{\`e}, a cereal dough produced in West Africa",
author = "Marcel Houngb{\'e}dji and Pernille Johansen and Padonou, {S{\`e}gla Wilfrid} and No{\`e}l Akissoe and Nils Arneborg and Nielsen, {Dennis Sandris} and Hounhouigan, {D. Joseph} and Lene Jespersen",
year = "2018",
month = dec,
doi = "10.1016/j.fm.2018.06.005",
language = "English",
volume = "76",
pages = "267--278",
journal = "Food Microbiology",
issn = "0740-0020",
publisher = "Academic Press",
}
RIS
TY - JOUR
T1 - Occurrence of lactic acid bacteria and yeasts at species and strain level during spontaneous fermentation of mawè, a cereal dough produced in West Africa
AU - Houngbédji, Marcel
AU - Johansen, Pernille
AU - Padonou, Sègla Wilfrid
AU - Akissoe, Noèl
AU - Arneborg, Nils
AU - Nielsen, Dennis Sandris
AU - Hounhouigan, D. Joseph
AU - Jespersen, Lene
PY - 2018/12
Y1 - 2018/12
U2 - 10.1016/j.fm.2018.06.005
DO - 10.1016/j.fm.2018.06.005
M3 - Journal article
C2 - 30166150
VL - 76
SP - 267
EP - 278
JO - Food Microbiology
JF - Food Microbiology
SN - 0740-0020
ER -
