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 | |