Fermentative Microbes ofKhadi, a Traditional Alcoholic Beverage of Botswana

Koketso Motlhanka, Kebaneilwe Lebani, Teun Boekhout, Nerve Zhou

Onderzoeksoutput: Bijdrage aan wetenschappelijk tijdschrift/periodieke uitgave › Artikel › Wetenschappelijk › peer review

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@article{b5fc08a9305c4dafafe55607802e125f,

title = "Fermentative Microbes ofKhadi, a Traditional Alcoholic Beverage of Botswana",

keywords = "fermentation, yeast, bacteria, Grewia flavafruits, khadi, traditional alcoholic beverage",

author = "Koketso Motlhanka and Kebaneilwe Lebani and Teun Boekhout and Nerve Zhou",

year = "2020",

month = jun,

doi = "10.3390/fermentation6020051",

language = "English",

volume = "6",

journal = "Fermentation",

issn = "2311-5637",

publisher = "Multidisciplinary Digital Publishing Institute (MDPI)",

}

TY - JOUR

T1 - Fermentative Microbes ofKhadi, a Traditional Alcoholic Beverage of Botswana

AU - Motlhanka, Koketso

AU - Lebani, Kebaneilwe

AU - Boekhout, Teun

AU - Zhou, Nerve

PY - 2020/6

Y1 - 2020/6

KW - fermentation

KW - yeast

KW - bacteria

KW - Grewia flavafruits

KW - khadi

KW - traditional alcoholic beverage

U2 - 10.3390/fermentation6020051

DO - 10.3390/fermentation6020051

M3 - Article

SN - 2311-5637

VL - 6

JO - Fermentation

JF - Fermentation

ER -