Fermented cereal-based Munkoyo beverage: Processing practices, microbial diversity and aroma compounds

Fermented cereal-based foods play a crucial role in attaining food and nutrition security for resource-poor populations in sub-Saharan Africa. These products are widely produced by spontaneous fermentation using of cereal grains as raw material. They have a unique taste and flavour, are rich sources...

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Detalles Bibliográficos
Autores principales: Phiri, Sydney, Schoustra, Sijmen E., van den Heuvel, Joost, Smid, Eddy J., Shindano, John, Linnemann, Anita
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2019
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6805097/
https://www.ncbi.nlm.nih.gov/pubmed/31639127
http://dx.doi.org/10.1371/journal.pone.0223501

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6805097/
https://www.ncbi.nlm.nih.gov/pubmed/31639127
http://dx.doi.org/10.1371/journal.pone.0223501

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