Occurrence and Importance of Yeasts in Indigenous Fermented Food and Beverages Produced in Sub-Saharan Africa

Research output: Contribution to journalReviewResearchpeer-review

Pernille Greve Johansen, James Owusu-Kwarteng, Charles Parkouda, S. Wilfrid Padonou, Lene Jespersen

Original languageEnglish
Article number1789
JournalFrontiers in Microbiology
Volume10
Number of pages22
ISSN1664-302X
DOIs
Publication statusPublished - 2019

    Research areas

  • yeast, indigenous fermented foods, sub-Sahara Africa, species and strain diversity, yeast successions, microbial interaction, sensorial and nutritional quality, health benefits

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