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Physicochemical Changes Occurring during Long-Time Fermentation of the Indigenous Alcoholic Sorghum-Based Beverages Brewed in Northern Cameroon

机译：在喀麦隆北部酿造的土着酒精高粱饮料长期发酵期间发生的物理化学变化

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James Ronald Bayoï; François-Xavier Etoa;
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2. Production of indigenous alcoholic beverages in a rural village of Cameroon [J] . Ryosuke Kubo, Shinya Funakawa, Shigeru Araki, Journal of the Institute of Brewing . 2014,第2期

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5. Effects of the steaming process on the characteristics of an alcoholic fermentation beverage: Development of a new alcoholic fermentation beverage produced from sweet potato (Part 2) [O] . Noriaki SAIGUSA, Hisashi HORII, Rhiichiro OHBA 2000

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Physicochemical Changes Occurring during Long-Time Fermentation of the Indigenous Alcoholic Sorghum-Based Beverages Brewed in Northern Cameroon

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