Author:
Solieri Lisa,Giudici Paolo
Reference52 articles.
1. Adams SL, Nielsen GV (1963) Beverage from honey and process for making it. United States Patent Office, 3.100.706
2. Adams MR (1998) Vinegar. In: Wood BJB (ed) Microbiology of Fermented Food. Blackie Academic and Professional, London, Vol 1, 1–44
3. Amoa-Awua WK, Sampson E, Tano-Debrah K (2007) Growth of yeasts, lactic and acetic acid bacteria in palm wine during tapping and fermentation from felled oil palm (Elaeis guineensis) in Ghana. J Appl Microbiol 102:599–606
4. Anonymous (1995) Development Education Exchange Paper. FAO, Rome
5. Bahiru B, Mehari T, Ashenafi M (2006) Yeast and lactic acid flora of tej, an indigenous Ethiopian honey wine: variations within and between production units. Food Microbiol 23:277–282
Cited by
104 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献