Use of starter cultures of lactic acid bacteria and yeasts as inoculum enrichment for the production of gowé, a sour beverage from Benin

G. Vieira-Dalodé, Y.E. Madodé, J. Hounhouigan, Lene Jespersen, Mogens Jakobsen

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    Landbrug og biologi

    Medicin og biovidenskab