Production of organic flavour compounds by dominant lactic acid bacteria and yeasts from Obushera, a traditional sorghum malt fermented beverage

dc.contributor.author	Langsrud, Thor
dc.contributor.author	Byaruhanga, Yusuf B
dc.contributor.author	Narvhus, Judith
dc.contributor.author	Muyanja, Charles M.B.K.
dc.contributor.author	Mukisa, Ivan Muzira
dc.date.accessioned	2017-09-21T14:10:14Z
dc.date.available	2017-09-21T14:10:14Z
dc.date.created	2016-12-12T10:21:38Z
dc.date.issued	2016
dc.identifier.citation	Food Science & Nutrition. 2016, 1-11.	nb_NO
dc.identifier.issn	2048-7177
dc.identifier.uri	http://hdl.handle.net/11250/2456130
dc.language.iso	eng	nb_NO
dc.rights	Navngivelse 4.0 Internasjonal	*
dc.rights.uri	http://creativecommons.org/licenses/by/4.0/deed.no	*
dc.title	Production of organic flavour compounds by dominant lactic acid bacteria and yeasts from Obushera, a traditional sorghum malt fermented beverage	nb_NO
dc.type	Journal article	nb_NO
dc.type	Peer reviewed	nb_NO
dc.source.pagenumber	1-11	nb_NO
dc.source.journal	Food Science & Nutrition	nb_NO
dc.identifier.cristin	1411267
cristin.unitcode	192,3,3,0
cristin.unitname	Institutt for kjemi, bioteknologi og matvitenskap
cristin.ispublished	true
cristin.fulltext	original
cristin.qualitycode	1

Med mindre annet er angitt, så er denne innførselen lisensiert som Navngivelse 4.0 Internasjonal