Flavour compounds in backslop fermented uji (an East African sour porridge)

European Food Research and Technology

Volumn 218, Issue 6, 2004, Pages 579-583

  Onyango, Calvin ^a   Bley, Thomas ^a   Raddatz, Heike ^a   Henle, Thomas ^a  

^a DRESDEN UNIVERSITY OF TECHNOLOGY   (Germany)

Author keywords

Backslop fermentation; Flavour; Lactic acid bacteria; Uji

Indexed keywords

BACTERIA; ESTERS; ETHANOL; FERMENTATION; FLAVORS; ODORS; SLURRIES; SYNTHESIS (CHEMICAL);

BACKSLOP FERMENTATION; FLAVOR; LACTIC ACID BACTERIA; UJI;

FOOD PRODUCTS;

LACTOBACILLUS FERMENTUM; LACTOBACILLUS PLANTARUM; PEDIOCOCCUS; PEDIOCOCCUS ACIDILACTICI;

EID: 20444374301     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-003-0870-5     Document Type: Article

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