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Fermented cereal-based Munkoyo beverage: Processing practices, microbial diversity and aroma compounds

Fermented cereal-based foods play a crucial role in attaining food and nutrition security for resource-poor populations in sub-Saharan Africa. These products are widely produced by spontaneous fermentation using of cereal grains as raw material. They have a unique taste and flavour, are rich sources...

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Detalhes bibliográficos
Publicado no:PLoS One
Main Authors: Phiri, Sydney, Schoustra, Sijmen E., van den Heuvel, Joost, Smid, Eddy J., Shindano, John, Linnemann, Anita
Formato: Artigo
Idioma:Inglês
Publicado em: Public Library of Science 2019
Assuntos:
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC6805097/
https://ncbi.nlm.nih.gov/pubmed/31639127
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0223501
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