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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...
Gorde:
| Argitaratua izan da: | PLoS One |
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| Egile Nagusiak: | , , , , , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Public Library of Science
2019
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| Gaiak: | |
| Sarrera elektronikoa: | 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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