Potential application of lactic acid starters in the reduction of aflatoxin contamination in fermented sorghum-millet beverages
- Standort
-
Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
-
2196-2804
- Umfang
-
Online-Ressource
- Sprache
-
Englisch
- Anmerkungen
-
online resource.
- Erschienen in
-
Potential application of lactic acid starters in the reduction of aflatoxin contamination in fermented sorghum-millet beverages ; volume:6 ; number:1 ; day:15 ; month:3 ; year:2019 ; pages:1-8 ; date:12.2019
International journal of food contamination ; 6, Heft 1 (15.3.2019), 1-8, 12.2019
- Klassifikation
-
Technische Chemie
- Urheber
-
Byakika, Stellah
Mukisa, Ivan Muzira
Wacoo, Alex Paul
Kort, Remco
Byaruhanga, Yusuf Byenkya
Muyanja, Charles
- Beteiligte Personen und Organisationen
-
SpringerLink (Online service)
- DOI
-
10.1186/s40550-019-0074-9
- URN
-
urn:nbn:de:101:1-2019040719542023122940
- Rechteinformation
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
14.08.2025, 10:55 MESZ
Datenpartner
Dieses Objekt wird bereitgestellt von:
Deutsche Nationalbibliothek. Bei Fragen zum Objekt wenden Sie sich bitte an den Datenpartner.
Deutsche Nationalbibliothek. Bei Fragen zum Objekt wenden Sie sich bitte an den Datenpartner.
Beteiligte
- Byakika, Stellah
- Mukisa, Ivan Muzira
- Wacoo, Alex Paul
- Kort, Remco
- Byaruhanga, Yusuf Byenkya
- Muyanja, Charles
- SpringerLink (Online service)
Ähnliche Objekte (12)
Dietary culture and antiquity of the Himalayan fermented foods and alcoholic fermented beverages
Methanol contamination in traditionally fermented alcoholic beverages: the microbial dimension
Production of ogi, a fermented nigerian staple, from bird-resistant sorghum (Sorghum bicolor Moench L.)
Food-derived coagulase-negative Staphylococcus as starter cultures for fermented foods
Identification and probiotic properties of lactobacilli isolated from two different fermented beverages
Determination of Ethyl Carbamate in Alcoholic Beverages and Fermented Foods Sold in Korea
Microbial dynamic and growth potential of selected pathogens in Ethiopian traditional fermented beverages
Himalayan fermented beverages and their therapeutic properties with scientific validations: a comprehensive review
Flavor design by advanced fermentation techniques for lactic acid fermented malt-based beverages
Correction to: Food-derived coagulase-negative Staphylococcus as starter cultures for fermented foods
The effects of traditional fermented beverages on ethanol, ethyl glucuronide and ethyl sulphate levels
Traditional fermented foods and beverages in Iraq and their potential for large-scale commercialization
Dietary culture and antiquity of the Himalayan fermented foods and alcoholic fermented beverages
Methanol contamination in traditionally fermented alcoholic beverages: the microbial dimension
Production of ogi, a fermented nigerian staple, from bird-resistant sorghum (Sorghum bicolor Moench L.)
Food-derived coagulase-negative Staphylococcus as starter cultures for fermented foods
Identification and probiotic properties of lactobacilli isolated from two different fermented beverages
Determination of Ethyl Carbamate in Alcoholic Beverages and Fermented Foods Sold in Korea
Microbial dynamic and growth potential of selected pathogens in Ethiopian traditional fermented beverages
Himalayan fermented beverages and their therapeutic properties with scientific validations: a comprehensive review
Flavor design by advanced fermentation techniques for lactic acid fermented malt-based beverages
Correction to: Food-derived coagulase-negative Staphylococcus as starter cultures for fermented foods
The effects of traditional fermented beverages on ethanol, ethyl glucuronide and ethyl sulphate levels
Traditional fermented foods and beverages in Iraq and their potential for large-scale commercialization
Dietary culture and antiquity of the Himalayan fermented foods and alcoholic fermented beverages
Methanol contamination in traditionally fermented alcoholic beverages: the microbial dimension
Production of ogi, a fermented nigerian staple, from bird-resistant sorghum (Sorghum bicolor Moench L.)
Food-derived coagulase-negative Staphylococcus as starter cultures for fermented foods
Identification and probiotic properties of lactobacilli isolated from two different fermented beverages
Determination of Ethyl Carbamate in Alcoholic Beverages and Fermented Foods Sold in Korea
Microbial dynamic and growth potential of selected pathogens in Ethiopian traditional fermented beverages
Himalayan fermented beverages and their therapeutic properties with scientific validations: a comprehensive review
Flavor design by advanced fermentation techniques for lactic acid fermented malt-based beverages
Correction to: Food-derived coagulase-negative Staphylococcus as starter cultures for fermented foods
The effects of traditional fermented beverages on ethanol, ethyl glucuronide and ethyl sulphate levels