Role of Palm Wine Yeasts and Bacteria in Palm Wine Aroma

Journal of Food Science and Technology

Volumn 36, Issue 4, 1999, Pages 301-304

  Uzochukwu, Sylvia ^a   Balogh, Esther ^b   Tucknot, O G ^c   Lewis, M J ^e   Ngoddy, P O ^d  

^a FEDERAL UNIVERSITY OF AGRICULTURE   (Nigeria)

^b OBAFEMI AWOLOWO UNIVERSITY   (Nigeria)

^c INSTITUTE OF FOOD RESEARCH   (United Kingdom)

^d UNIVERSITY OF NIGERIA   (Nigeria)

^e NONE

Author keywords

Alcoholic beverages; Fermentation; Flavour volatiles; Gas chromatography; Lactic acid bacteria; Palm wine; Pure culture fermentations; Saccharomyces yeasts

Indexed keywords

EID: 0347507797     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (13)

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