Christine Kere-Kando, Pernille Greve-Johansen, Clarisse S. Compaoré, Hagrétou Sawadogo-Lingani, George A. Ouédraogo, Bréhima Diawara, Line Thorsen, Lene Jespersen
Predominance of bacillus spp. During the production of mantchoua, a traditional kapok seed fermented condiment from Burkina Faso
Číslo: 5/2019/2020
Periodikum: Journal of Microbiology, Biotechnology and Food Sciences
DOI: 10.15414/jmbfs.2020.9.5.1009-1015
Klíčová slova: Bacillus spp.; Fermentation; Kapok seeds; Mantchoua
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