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 journal › Journal article › peer-review
Original language | English |
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Journal | Food Microbiology |
Volume | 76 |
Pages (from-to) | 267-278 |
Number of pages | 12 |
ISSN | 0740-0020 |
DOIs | |
Publication status | Published - Dec 2018 |
ID: 200813810