Diversity and dynamics of bacterial populations during spontaneous sorghum fermentations used to produce ting, a South African food.
about
Production of organic flavor compounds by dominant lactic acid bacteria and yeasts from Obushera, a traditional sorghum malt fermented beverage.Can fermentation be used as a sustainable strategy to reduce iron and zinc binders in traditional African fermented cereal porridges or gruels?Comparison ofrpoAandpheSGene Sequencing to 16S rRNA Gene Sequencing in Identification and Phylogenetic Analysis of LAB from Probiotic Food Products and SupplementsThe Genus : Between Probiotic Potential and Safety Concerns-An Update
P2860
Diversity and dynamics of bacterial populations during spontaneous sorghum fermentations used to produce ting, a South African food.
description
2011 nî lūn-bûn
@nan
2011 թուականի Փետրուարին հրատարակուած գիտական յօդուած
@hyw
2011 թվականի փետրվարին հրատարակված գիտական հոդված
@hy
2011年の論文
@ja
2011年論文
@yue
2011年論文
@zh-hant
2011年論文
@zh-hk
2011年論文
@zh-mo
2011年論文
@zh-tw
2011年论文
@wuu
name
Diversity and dynamics of bact ...... ce ting, a South African food.
@ast
Diversity and dynamics of bact ...... ce ting, a South African food.
@en
type
label
Diversity and dynamics of bact ...... ce ting, a South African food.
@ast
Diversity and dynamics of bact ...... ce ting, a South African food.
@en
prefLabel
Diversity and dynamics of bact ...... ce ting, a South African food.
@ast
Diversity and dynamics of bact ...... ce ting, a South African food.
@en
P50
P1476
Diversity and dynamics of bact ...... ce ting, a South African food.
@en
P2093
Evelyn Madoroba
Ilse Scheirlinck
P304
P356
10.1016/J.SYAPM.2010.11.016
P577
2011-02-06T00:00:00Z