Use of non-Saccharomyces yeast strains as starter cultures to enhance fermented mango juice production-Reference-Cited by-同舟云学术

Use of non-Saccharomyces yeast strains as starter cultures to enhance fermented mango juice production

Published:2020-03 Issue: Volume:7 Page:e00226
ISSN:2468-2276
Container-title:Scientific African
language:en
Short-container-title:Scientific African

Author:

Coulibaly Wahauwouélé Hermann,Bouatenin Koffi Maïzan Jean-Paul,Kouamé Alfred K.,Camara Fatoumata,Bi Youan Charles Tra,Toka Djegba Marie,Joel Sery,Cot Marlène,Djè Koffi Marcellin

Publisher

Elsevier BV

Subject

Multidisciplinary

Reference22 articles.

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1. Fermented fruits and legumes in Africa: production factors and health benefits;International Journal of Food Science & Technology;2024-09-03

2. Effect of the Mixed Inoculation of Lactic Acid Bacteria and Non-Saccharomyces on the Quality and Flavor Enhancement of Fermented Mango Juice;Fermentation;2023-06-14

3. Process optimization of mango probiotic beverage;Annals of Phytomedicine An International Journal;2023-06

4. Exploring future applications of the apiculate yeast Hanseniaspora;Critical Reviews in Biotechnology;2023-02-23

5. Changes of bioactive substances in lactic acid bacteria and yeasts fermented kiwifruit extract during the fermentation;LWT;2022-07