Volatile compounds produced by Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei in single starter culture fermentations of Ghanaian maize dough

Research output: Contribution to journalJournal articlepeer-review

  • N.T. Annan
  • S. Sefa-Dedeh
  • W.A. Plahar
  • M. Jakobsen
Original languageEnglish
JournalJournal of Applied Microbiology
Volume94
Issue number94
Pages (from-to)462-474
Number of pages14
ISSN1364-5072
Publication statusPublished - 2003

ID: 7859486