Volatile compounds produced by Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei in single starter culture fermentations of Ghanaian maize dough
N.T. Annan, L. Poll, S. Sefa-Dedeh, W.A. Plahar, M. JakobsenVolume:
94
Year:
2003
Language:
english
Pages:
13
DOI:
10.1046/j.1365-2672.2003.01852.x
File:
PDF, 150 KB
english, 2003