Microbial deterioration of traditional alcoholic beverages in Nigeria-Reference-Cited by-同舟云学术

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Microbial deterioration of traditional alcoholic beverages in Nigeria

Published:1999-04 Issue:3 Volume:32 Page:163-167
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Sanni A.I,Onilude A.A,Fadahunsi I.F,Afolabi R.O

Publisher

Elsevier BV

Subject

Food Science

Reference20 articles.

1. Fermented foods of the world, a dictionary guide;Campbell-Platt,1987

2. Methods for identifying acetic acid bacteria;Carr,1968

3. Identification of food borne yeasts;Deak;Journal of Food Protection,1987

4. Characteristics of pito yeast's from Ghana;Demuyakor;Food Microbiology,1991

5. Family VI acetobacteraceae;Dey Ley,1986

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2. Non-Alcoholic Fermentation of Maize (Zea mays) in Sub-Saharan Africa;Fermentation;2021-08-18

3. Effect of chitosan and gum Arabic with natamycin on the aroma profile and bacterial community of Australian grown black Périgord truffles (Tuber melansoporum) during storage;Food Microbiology;2021-08

4. Characterisation of volatile compounds associated to sensory changes during the storage of traditional sorghum beer by HS-GC/FID and SPME-GC/MS;Journal of Agriculture and Food Research;2020-12

5. Green synthesis of metal and metal oxide nanoparticles from plant leaf extracts and their applications: A review;Green Processing and Synthesis;2020-06-18

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