Fermented cereal-based Munkoyo beverage: Processing practices, microbial diversity and aroma compounds

Sydney Phiri, Sijmen E. Schoustra^*, Joost van den Heuvel, Eddy J. Smid, John Shindano, Anita Linnemann

^*Corresponding author for this work

Research output: Contribution to journal › Article › Academic › peer-review

49 Citations (Scopus)

1 results
- Title
- Start date(ascending)

6S Bacterial community sequencing Raw sequence reads
Phiri, S. (Creator), Schoustra, S. E. (Creator), van den Heuvel, J. (Creator), Smid, E. J. (Creator), Shindano, J. (Creator) & Linnemann, A. (Creator), Wageningen University & Research, 3 Oct 2019
https://www.ncbi.nlm.nih.gov/bioproject/575741
Dataset