Article · Journal · 2003

Aroma characteristics of spontaneously fermented Ghanaian maize dough for kenkey.

European Food Research and Technology

Citations: 28from other works
Field-weighted impact: 1.921.00 is the world average for its field and year
Among its field: 85th percentileby citations, against works of its field and year
Authors: 4from 1 institution

Authors

4 authors