RESEARCH JOURNAL OF FOOD SCIENCE AND NUTRITION
Integrity Research Journals
ISSN: 2536-7080
Model: Open Access/Peer Reviewed
DOI: 10.31248/RJFSN
Start Year: 2016
Email: rjfsn@integrityresjournals.org
The effect of starter cultures on the pH, bacterial population and volatile flavour compounds in ‘ugba’ during fermentation
https://doi.org/10.31248/RJFSN2022.139 | Article Number: 0A9226E83 | Vol.7 (2) - April 2022
Received Date: 07 March 2022 | Accepted Date: 08 April 2022 | Published Date: 30 April 2022
Authors: Ahaotu, I. , Njoku, O. H. , Elmore, J. S. and Maduka, N.*
Keywords: African oil bean, aroma profile, Bacillus sp., controlled fermentation, natural fermentation.
APA STYLE
Ahaotu, I., Njoku, O. H., Elmore, J. S., & Maduka, N. (2022). The effect of starter cultures on the pH, bacterial population and volatile flavour compounds in ‘ugba’ during fermentation. Research Journal of Food Science and Nutrition, 7(2), 47-58.
HARVARD STYLE
Ahaotu, I., Njoku, O. H., Elmore, J. S. and Maduka, N. 2022. The effect of starter cultures on the pH, bacterial population and volatile flavour compounds in ‘ugba’ during fermentation. Research Journal of Food Science and Nutrition, 7(2), Pp. 47-58.
VANCOUVER STYLE
Ahaotu I, Njoku OH, Elmore JS & Maduka, N. The effect of starter cultures on the pH, bacterial population and volatile flavour compounds in ‘ugba’ during fermentation. Research Journal of Food Science and Nutrition. 2022 Apr 30:7(2): 47-58.
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