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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., LouembeVolume:
13
Year:
2014
Language:
english
Journal:
African Journal of Biotechnology
DOI:
10.5897/AJB2013.13261
File:
PDF, 154 KB
english, 2014