Occurrence and taxonomic characteristics of strains of predominant in African indigenous fermented foods and beverages
Open Access
- 1 April 2003
- journal article
- review article
- Published by Oxford University Press (OUP) in FEMS Yeast Research
- Vol. 3 (2), 191-200
- https://doi.org/10.1016/s1567-1356(02)00185-x
Abstract
Indigenous fermented foods and beverages play a major role in the diet of African people. The predominant yeast species seen is Saccharomyces cerevisThis publication has 81 references indexed in Scilit:
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