Organic Acids and Volatile Organic Compounds Produced During Traditional and Starter Culture Fermentation ofBushera, a Ugandan Fermented Cereal Beverage-Reference-Cited by-同舟云学术

Organic Acids and Volatile Organic Compounds Produced During Traditional and Starter Culture Fermentation ofBushera, a Ugandan Fermented Cereal Beverage

Published:2012-01 Issue:1 Volume:26 Page:1-28
ISSN:0890-5436
Container-title:Food Biotechnology
language:en
Short-container-title:Food Biotechnology

Author:

Muyanja C.M.B.K.,Narvhus J.A.,Langsrud T.

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://www.tandfonline.com/doi/pdf/10.1080/08905436.2011.617252

Reference50 articles.

1. Fermentation studies on maize during the preparation of a traditional african starch-cake food

2. Flavour formation by amino acid catabolism

3. Carboxylic acid patterns in Ogi fermentation

4. Compounds contributing to the characteristic aroma of malted barley

5. Simultaneous Determination of Sugars and Organic Acids in Cheddar Cheese by High-Performance Liquid Chromatography

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