Article · Revue · 2010

Isolation of lactic acid bacteria from kantong, a condiment produced from the fermentation of kapok (Ceiba pentandra) seeds and cassava (Manihot esculentum) flour

Elmer N. Ametefe, Elmer Nayra Kpikpi, Richard L. K. Glover, Victoria Pearl Dzogbefia, Dennis Sandris Nielsen, Mogens Jakobsen

Research at the University of Copenhagen (University of Copenhagen)

• Accès fermé