Pectin degrading enzymes in yeast involved in fermentation of Coffee arabica in East Africa
Research output: Contribution to journal › Journal article › Research › peer-review
Standard
Pectin degrading enzymes in yeast involved in fermentation of Coffee arabica in East Africa. / Masoud, Wafa Mahmoud Hasan; Jespersen, Lene.
In: International Journal of Food Microbiology, Vol. 110, No. 3, 2006, p. 291-296.Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
APA
Vancouver
Author
Bibtex
}
RIS
TY - JOUR
T1 - Pectin degrading enzymes in yeast involved in fermentation of Coffee arabica in East Africa
AU - Masoud, Wafa Mahmoud Hasan
AU - Jespersen, Lene
PY - 2006
Y1 - 2006
U2 - 10.1016/j.ijfoodmicro.2006.04.030
DO - 10.1016/j.ijfoodmicro.2006.04.030
M3 - Journal article
C2 - 16784790
VL - 110
SP - 291
EP - 296
JO - International Journal of Food Microbiology
JF - International Journal of Food Microbiology
SN - 0168-1605
IS - 3
ER -
ID: 8036285