Artigo · Revista · 2003

Volatile compounds produced by Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei in single starter culture fermentations of Ghanaian maize dough

N.T. Annan, L. Poll, Samuel Sefa‐Dedeh, Wisdom A. Plahar, Mogens Jakobsen

Journal of Applied Microbiology

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Ir para a editora10.1046/j.1365-2672.2003.01852.x