Fermented cereal-based Munkoyo beverage: Processing practices, microbial diversity and aroma compounds-Reference-Cited by-同舟云学术

Fermented cereal-based Munkoyo beverage: Processing practices, microbial diversity and aroma compounds

Published:2019-10-22 Issue:10 Volume:14 Page:e0223501
ISSN:1932-6203
Container-title:PLOS ONE
language:en
Short-container-title:PLoS ONE

Author:

Phiri Sydney,Schoustra Sijmen E.^ORCID,van den Heuvel Joost,Smid Eddy J.,Shindano John,Linnemann Anita^ORCID

Funder

NWO-WOTRO

Publisher

Public Library of Science (PLoS)

Subject

Multidisciplinary

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