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Publikasjoner fra Cristin - NMBU
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Norges miljø- og biovitenskapelige universitet
Publikasjoner fra Cristin - NMBU
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Production of organic flavour compounds by dominant lactic acid bacteria and yeasts from Obushera, a traditional sorghum malt fermented beverage
Langsrud, Thor
;
Byaruhanga, Yusuf B
;
Narvhus, Judith
;
Muyanja, Charles M.B.K.
;
Mukisa, Ivan Muzira
Journal article, Peer reviewed
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Mukisa_et_al-2016-Food_Science_%26_Nutrition+%281%29.pdf (621.6Kb)
URI
http://hdl.handle.net/11250/2456130
Date
2016
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Journal articles (peer reviewed)
[4858]
Publikasjoner fra Cristin - NMBU
[5782]
Original version
Food Science & Nutrition. 2016, 1-11.
Journal
Food Science & Nutrition
Except where otherwise noted, this item's license is described as Navngivelse 4.0 Internasjonal
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