검색결과 : 2건
| No. | Article |
|---|---|
| 1 |
Volatile compounds of Soumbala, a fermented African locust bean (Parkia biglobosa) food condiment Ouoba LII, Diawara B, Annan NT, Poll L, Jakobsen M Journal of Applied Microbiology, 99(6), 1413, 2005 |
| 2 |
Volatile compounds produced by Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei in single starter culture fermentations of Ghanaian maize dough Annan NT, Poll L, Sefa-Dedeh S, Plahar WA, Jakobsen M Journal of Applied Microbiology, 94(3), 462, 2003 |