A study on the potential of yeasts isolated from palm wines to produce flavouring compounds
Authors:
- Tiemele Laurent Simon AmoikonTATiemele Laurent Simon Amoikon
- Stéphane MarcotteSMStéphane Marcotte
- Theodore N'DEde DjeniTDTheodore N'DEde Djeni
- Koky Marc Celaire N’sAKNKoky Marc Celaire N’sA
- Cécile GrondinCGCécile Grondin
- Colin TinsleyCTColin Tinsley
- Serge CasaregolaSCSerge Casaregola
- Marcellin Koffi DjeMDMarcellin Koffi Dje
Abstract
No abstract availableKeywords
Funding Information
- Institut National de la Recherche Agronomique (ANR‐11‐LABX‐0029)
- European Regional Development Funds (ERDF
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