Volatile compounds produced by Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei in single starter culture fermentations of Ghanaian maize dough
Research output: Contribution to journal › Journal article › Research › peer-review
Original language | English |
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Journal | Journal of Applied Microbiology |
Volume | 94 |
Issue number | 94 |
Pages (from-to) | 462-474 |
Number of pages | 14 |
ISSN | 1364-5072 |
Publication status | Published - 2003 |
ID: 7859486