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Sorghum beer production using Saccharomyces sp. isolated fr..:
Nwagu, Tochukwu
;
Amadi, OnyetugoChioma
;
Okon, Bassey
...
Access Microbiology. 4 (2022) 5 - p. , 2022
Link:
https://doi.org/10.1099/acmi.ac2021.po0258
RT Journal T1
Sorghum beer production using Saccharomyces sp. isolated from palm wine as the pitching yeast and Garcinia kola as the bittering agent
UL https://suche.suub.uni-bremen.de/peid=cr-10.1099_acmi.ac2021.po0258&Exemplar=1&LAN=DE A1 Nwagu, Tochukwu A1 Amadi, OnyetugoChioma A1 Okon, Bassey A1 Ozioko, Anastesia A1 Nnamchi, Chukwudi A1 Moneke, Anene A1 Okolo, Bartholomew A1 Agu, Reginald A1 Ndubuisi, Ifeany PB Microbiology Society YR 2022 SN 2516-8290 JF Access Microbiology VO 4 IS 5 LK http://dx.doi.org/https://doi.org/10.1099/acmi.ac2021.po0258 DO https://doi.org/10.1099/acmi.ac2021.po0258 SF ELIB - SuUB Bremen
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