Occurrence of lactic acid bacteria and yeasts at species and strain level during spontaneous fermentation of mawè, a cereal dough produced in West Africa

Marcel Houngbédji, Pernille Johansen, Sègla Wilfrid Padonou, Noèl Akissoe, Nils Arneborg, Dennis Sandris Nielsen, D. Joseph Hounhouigan, Lene Jespersen

8 Citationer (Scopus)

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Keyphrases

Food Science