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 articleResearchpeer-review

Original languageEnglish
JournalJournal of Applied Microbiology
Volume94
Issue number94
Pages (from-to)462-474
Number of pages14
ISSN1364-5072
Publication statusPublished - 2003

ID: 7859486