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

N.T. Annan, S. Sefa-Dedeh, W.A. Plahar, M. Jakobsen

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

ID: 7859486