Production of organic flavor compounds by dominant lactic...

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Food Science & Nutrition 2016 / 12

Production of organic flavor compounds by dominant lactic acid bacteria and yeasts from Obushera, a traditional sorghum malt fermented beverage

Mukisa, Ivan M., Byaruhanga, Yusuf B., Muyanja, Charles M. B. K., Langsrud, Thor, Narvhus, Judith A.
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Language:
english
Journal:
Food Science & Nutrition
DOI:
10.1002/fsn3.450
Date:
December, 2016
File:
PDF, 640 KB
english, 2016
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