Volatile compounds produced in two traditional fermented...

Volatile compounds produced in two traditional fermented foods of the Congo: Nsamba (palm wine) and bikedi (retted cassava dough)

J., R. Dhellot, S., N. Mokemiabeka, R., Moyen, S., C. Kobawila, D., Louembe
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
13
Year:
2014
Language:
english
Journal:
African Journal of Biotechnology
DOI:
10.5897/AJB2013.13261
File:
PDF, 154 KB
english, 2014
Conversion to is in progress
Conversion to is failed