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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Public Library of Science
2019
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| Materias: | |
| 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 |