lactic acid has been researched along with nsc-172755 in 3 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 1 (33.33) | 29.6817 |
| 2010's | 1 (33.33) | 24.3611 |
| 2020's | 1 (33.33) | 2.80 |
| Authors | Studies |
|---|---|
| Hounhouigan, J; Jakobsen, M; Jespersen, L; Moller, PL; Nago, CM; Vieira-Dalodé, G | 1 |
| Baba-Moussa, L; Gbenou, JD; Kayodé, AP; N'tcha, C; Sina, H | 1 |
| Carole Sanya, AK; Linnemann, AR; Madode, YE; Schoustra, SE; Smid, EJ | 1 |
3 other study(ies) available for lactic acid and nsc-172755
| Article | Year |
|---|---|
Lactic acid bacteria and yeasts associated with gowé production from sorghum in Bénin.
Topics: Benin; Beverages; Candida; Colony Count, Microbial; DNA, Bacterial; DNA, Fungal; DNA, Intergenic; Fermentation; Gram-Positive Bacteria; Hydrogen-Ion Concentration; Kluyveromyces; Lactic Acid; Lactobacillus; Pediococcus; Pichia; Polymerase Chain Reaction; Polymorphism, Restriction Fragment Length; Sorghum; Yeasts | 2007 |
Antimicrobial Activity and Chemical Composition of "Kpètè-Kpètè": A Starter of Benin Traditional Beer Tchoukoutou.
Topics: Anti-Infective Agents; Beer; Benin; Chromatography, High Pressure Liquid; Fermentation; Food Microbiology; Humans; Lactic Acid; Lactobacillus; Microbial Sensitivity Tests; Probiotics | 2017 |
Technological variations, microbial diversity and quality characteristics of maize ogi used for akpan production in Benin.
Topics: Amino Acids, Essential; Benin; Lactic Acid; Lactobacillus; Saccharomycetales; Zea mays | 2023 |