Comprehensive Evaluation of Physicochemical Properties and Microbial Dynamics of Cheka: Traditional Fermented Beverage in Southern Ethiopia
Cheka is a grain- and vegetable-based traditionally fermented beverage usually consumed in southwest Ethiopia, mainly in Konso and Derashe. Conventionally, it is made by spontaneous fermentation and therefore mostly relies on the actions of autochthonous microorganisms. Due to the lack of scientific...
-д хадгалсан:
| Үндсэн зохиолчид: | , , , , , |
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| Формат: | Artigo |
| Хэл сонгох: | Inglês |
| Хэвлэсэн: |
Wiley
2025-01-01
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| Цуврал: | International Journal of Microbiology |
| Онлайн хандалт: | http://dx.doi.org/10.1155/ijm/7912854 |
| Шошгууд: |
Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!
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