Organic Acids and Volatile Organic Compounds Produced...

Food Biotechnology 2012 / 01 Vol. 26; Iss. 1

Organic Acids and Volatile Organic Compounds Produced During Traditional and Starter Culture Fermentation of Bushera , a Ugandan Fermented Cereal Beverage

Muyanja, C.M.B.K., Narvhus, J.A., Langsrud, T.
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Volume:
26
Language:
english
Journal:
Food Biotechnology
DOI:
10.1080/08905436.2011.617252
Date:
January, 2012
File:
PDF, 1009 KB
english, 2012
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