Occurrence of lactic acid bacteria and yeasts at species and strain level during spontaneous fermentation of mawè, a cereal dough produced in West Africa

Marcel Houngbédji, Pernille Johansen, Sègla Wilfrid Padonou, Noèl Akissoe, Nils Arneborg, Dennis Sandris Nielsen, D. Joseph Hounhouigan, Lene Jespersen

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningpeer review

30 Citationer (Scopus)
OriginalsprogEngelsk
TidsskriftFood Microbiology
Vol/bind76
Sider (fra-til)267-278
Antal sider12
ISSN0740-0020
DOI
StatusUdgivet - dec. 2018

Citationsformater