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

Food Science and Nutrition

Volumn 5, Issue 3, 2017, Pages 702-712

  Mukisa, Ivan M ^a,b   Byaruhanga, Yusuf B ^b   Muyanja, Charles M B K ^b   Langsrud, Thor ^a   Narvhus, Judith A ^a  

^a NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^b MAKERERE UNIVERSITY   (Uganda)

Author keywords

Cereal fermentation; lactic acid bacteria; Obushera; sorghum; starter cultures; Yeasts

Indexed keywords

EID: 85008257439     PISSN: None     EISSN: 20487177     Source Type: Journal    
DOI: 10.1002/fsn3.450     Document Type: Article

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