Production of organic flavor compounds by dominant lactic acid bacteria and yeasts fromObushera,a traditional sorghum malt fermented beverage-Reference-Cited by-同舟云学术

Production of organic flavor compounds by dominant lactic acid bacteria and yeasts fromObushera,a traditional sorghum malt fermented beverage

Published:2016-12-05 Issue:3 Volume:5 Page:702-712
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Mukisa Ivan M.¹²,Byaruhanga Yusuf B.²,Muyanja Charles M. B. K.²,Langsrud Thor¹,Narvhus Judith A.¹

Affiliation:

1. Department of Chemistry; Biotechnology and Food Science (IKBM); Norwegian University of Life Sciences (UMB); Ås Norway

2. Department of Food Technology and Nutrition; Makerere University; Kampala Uganda

Funder

Norwegian Universities’ Committee for Development Research and Education (NUFU)

Publisher

Wiley

Subject

Food Science

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4. Microbial Formation and Modification of Flavor and Off-Flavor Compounds in Wine

5. Spoilage of bottled red wine by acetic acid bacteria;Bartowsky;Letters in Applied Microbiology,2003

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