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Occurrence of lactic acid bacteria and yeasts at species and strain level during spontaneous fermentation of mawè, a cereal dough produced in West Africa

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Standard

Occurrence of lactic acid bacteria and yeasts at species and strain level during spontaneous fermentation of mawè, a cereal dough produced in West Africa. / Houngbédji, Marcel; Johansen, Pernille; Padonou, Sègla Wilfrid; Akissoe, Noèl; Arneborg, Nils; Nielsen, Dennis Sandris; Hounhouigan, D. Joseph; Jespersen, Lene.

I: Food Microbiology, Bind 76, 2018, s. 267-278.

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningfagfællebedømt

Harvard

Houngbédji, M, Johansen, P, Padonou, SW, Akissoe, N, Arneborg, N, Nielsen, DS, Hounhouigan, DJ & Jespersen, L 2018, 'Occurrence of lactic acid bacteria and yeasts at species and strain level during spontaneous fermentation of mawè, a cereal dough produced in West Africa', Food Microbiology, bind 76, s. 267-278. https://doi.org/10.1016/j.fm.2018.06.005

APA

Houngbédji, M., Johansen, P., Padonou, S. W., Akissoe, N., Arneborg, N., Nielsen, D. S., ... Jespersen, L. (2018). Occurrence of lactic acid bacteria and yeasts at species and strain level during spontaneous fermentation of mawè, a cereal dough produced in West Africa. Food Microbiology, 76, 267-278. https://doi.org/10.1016/j.fm.2018.06.005

Vancouver

Houngbédji M, Johansen P, Padonou SW, Akissoe N, Arneborg N, Nielsen DS o.a. Occurrence of lactic acid bacteria and yeasts at species and strain level during spontaneous fermentation of mawè, a cereal dough produced in West Africa. Food Microbiology. 2018;76:267-278. https://doi.org/10.1016/j.fm.2018.06.005

Author

Houngbédji, Marcel ; Johansen, Pernille ; Padonou, Sègla Wilfrid ; Akissoe, Noèl ; Arneborg, Nils ; Nielsen, Dennis Sandris ; Hounhouigan, D. Joseph ; Jespersen, Lene. / Occurrence of lactic acid bacteria and yeasts at species and strain level during spontaneous fermentation of mawè, a cereal dough produced in West Africa. I: Food Microbiology. 2018 ; Bind 76. s. 267-278.

Bibtex

@article{d409e315542241e3abeb3dea89f653f5,
title = "Occurrence of lactic acid bacteria and yeasts at species and strain level during spontaneous fermentation of maw{\`e}, a cereal dough produced in West Africa",
author = "Marcel Houngb{\'e}dji and Pernille Johansen and Padonou, {S{\`e}gla Wilfrid} and No{\`e}l Akissoe and Nils Arneborg and Nielsen, {Dennis Sandris} and Hounhouigan, {D. Joseph} and Lene Jespersen",
year = "2018",
doi = "10.1016/j.fm.2018.06.005",
language = "English",
volume = "76",
pages = "267--278",
journal = "Food Microbiology",
issn = "0740-0020",
publisher = "Academic Press",

}

RIS

TY - JOUR

T1 - Occurrence of lactic acid bacteria and yeasts at species and strain level during spontaneous fermentation of mawè, a cereal dough produced in West Africa

AU - Houngbédji, Marcel

AU - Johansen, Pernille

AU - Padonou, Sègla Wilfrid

AU - Akissoe, Noèl

AU - Arneborg, Nils

AU - Nielsen, Dennis Sandris

AU - Hounhouigan, D. Joseph

AU - Jespersen, Lene

PY - 2018

Y1 - 2018

U2 - 10.1016/j.fm.2018.06.005

DO - 10.1016/j.fm.2018.06.005

M3 - Journal article

C2 - 30166150

VL - 76

SP - 267

EP - 278

JO - Food Microbiology

JF - Food Microbiology

SN - 0740-0020

ER -

ID: 200813810