Improvement of the traditional method of ogiri production and identification of the micro-organisms associated with the fermentation process

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ID: 113735
1993
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Authors C. D. Nwosu,Philippa Ojimelukwe;C. D. Nwosu;Philippa Ojimelukwe;
Journal plant foods for human nutrition
Year 1993
DOI
10.1007/bf01886229
URL
https://sciprofiles.com/publication/view/192b53d9b857ac7df31bd8587a79e6c9
Keywords
fermentation product development melon microbial flora groundnuts National Center for Biotechnology Information NCBI NLM MEDLINE humans pubmed abstract nih national institutes of health national library of medicine Comparative Study bacteria / metabolism fungi / metabolism bacteria / isolation & purification hydrogen-ion concentration fermentation color nutritive value pmid:8506243 doi:10.1007/bf01886229 c d nwosu p c ojimelukwe arachis* consumer behavior food handling* food microbiology* fruit* fungi / isolation & purification odorants seeds* taste food science Ecology nutrition plant physiology general chemistry/food science

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