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

Food Science

• Aroma Compound 100%
• Cereal-based 100%
• Fermented Cereals 100%
• Nutrition 50%
• Lactic Acid Bacteria 50%
• Fermented Food 50%
• Enterobacteriaceae 50%
• Energy Drink 50%
• Sensation of Taste 50%
• Shelf Life 50%
• Carboxylate 50%
• Starter Culture 50%
• Cooking Time 50%
• Spontaneous Fermentation 50%
• Amplicon Sequencing 50%
• Aroma Profile 50%
• Porridge 50%
• Cereal-based Fermented Food 50%
• Cereal-Based Beverage 50%