Fermentation dynamics of spontaneously fermented Ethiopian honey wine, Tej-Reference-Cited by-同舟云学术

Fermentation dynamics of spontaneously fermented Ethiopian honey wine, Tej

Published:2022-02 Issue: Volume:155 Page:112927
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Fentie Eskindir Getachew^ORCID,Jeong Minsoo,Emire Shimelis Admassu,Demsash Hundessa Dessalegn,Kim Min A.,Shin Jae-Ho^ORCID

Publisher

Elsevier BV

Subject

Food Science

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5. Chemical and nutritional properties of ‘tej’, an indigenous Ethiopian honey wine: Variations within and between production units;Bahiru;Journal of Food Technology in Africa,2001

Cited by 5 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

1. Probiotic potential of lactic acid bacteria isolated from Ethiopian traditional fermented Cheka beverage;Annals of Microbiology;2024-07-23

2. Development of a defined mixed starter culture for the improvement of Tej, Ethiopian honey wine;Food Science and Technology International;2024-05-07

3. Innovative beverage creation through symbiotic microbial communities inspired by traditional fermented beverages: current status, challenges and future directions;Critical Reviews in Food Science and Nutrition;2023-06-26

4. Microbial, physicochemical and proximate analysis of Tej collected from Amhara regional state of Ethiopia;Heliyon;2023-06

5. Development of mixed starter culture for the fermentation of Ethiopian honey wine, Tej;Scientific Reports;2022-08-04