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Production of freeze-dried yeast culture for the brewing of traditional sorghum beer, tchapalo.
- Published in:
- Food Science & Nutrition, 2016, v. 4, n. 1, p. 34, doi. 10.1002/fsn3.256
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- Article
Occurrence of mycotoxins and microbial communities in artisanal infant flours marketed in Côte d'Ivoire.
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- World Journal of Microbiology & Biotechnology, 2023, v. 39, n. 5, p. 1, doi. 10.1007/s11274-023-03577-5
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- Article
Phenotypic characterization of indigenous Saccharomyces cerevisiae strains associated with sorghum beer and palm wines.
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- World Journal of Microbiology & Biotechnology, 2021, v. 37, n. 2, p. 1, doi. 10.1007/s11274-020-02990-4
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- Article
Molecular identification of yeast, lactic and acetic acid bacteria species during spoilage of tchapalo, a traditional sorghum beer from Côte d'Ivoire.
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- World Journal of Microbiology & Biotechnology, 2018, v. 34, n. 11, p. 1, doi. 10.1007/s11274-018-2555-z
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- Article
DIVERSITY OF SACCHAROMYCES CEREVISIAE YEASTS ASSOCIATED TO SORGHUM BEER AND PALM WINES REVEALED BY INTERDELTA SEQUENCE TYPING.
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- Annals: Food Science & Technology, 2020, v. 21, n. 1, p. 86
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- Article