Diversity and dynamics of bacterial populations during spontaneous sorghum fermentations used to produce ting, a South African food - Concepedia

Concepedia

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Diversity and dynamics of bacterial populations during spontaneous sorghum fermentations used to produce ting, a South African food

52

Citations

66

References

2011

Year

Evelyn Madoroba, Emma T. Steenkamp, Jacques Theron, Ilse Scheirlinck, T.E. Cloete, Geert Huys

Systematic and Applied Microbiology

BiologyMicrobial DiversityFood FermentationFood MicrobiologyMicrobial EcologyMicrobiologySpontaneous Sorghum FermentationsMedicineBacterial PopulationsSouth African Food

References

	Year	Citations

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