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Volatile compounds of traditional sorghum beer (tchapalo) produced in Côte d’Ivoire: comparison between wild yeasts and pure culture of Saccharomyces cerevisiae

Crossref DOI link: https://doi.org/10.1007/s11274-021-03026-1

Published Online: 2021-03-29

Published Print: 2021-05

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Coulibaly, Wahauwouélé Hermann https://orcid.org/0000-0001-6189-0316
Bouatenin, Koffi Maïzan Jean-Paul

Boli, Zamble Bi Irié Abel

Camara, Fatoumata

Sanogo, Yahya Maïmouna

Akissi, Dogbo Marius

Kouame, Hanzi Karen

Rigou, Peggy

Djameh, Clement

Djè, Koffi Marcellin
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Text and Data Mining valid from 2021-03-29

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Article History

Received: 11 September 2020

Accepted: 28 February 2021

First Online: 29 March 2021

Declarations

:

: The authors declare no conflict of interest.

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