1.Production of Traditional Sorghum Beer “Ikigage” Using Saccharomyces cerevisae, Lactobacillus fermentum and Issatckenkia orientalis as Starter Cultures

作　　者：François Lyumugabe ;Jeanne Primitive Uyisenga ;Emmanuel Bajyana Songa 等

出　　处：Food and Nutrition Sciences. 2014 ;5(6):507-515.doi:10.4236/fns.2014.56060

出版社：Scientific Research Publishing

文章 ID：90945359

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2.Production of Traditional Sorghum Beer “Ikigage” Using Saccharomyces cerevisae, Lactobacillus fermentum and Issatckenkia orientalis as Starter Cultures

作　　者：François Lyumugabe ;Jeanne Primitive Uyisenga ;Emmanuel Bajyana Songa 等

出　　处：Food and Nutrition Sciences. 2014 ;05(06):507-515.doi:10.4236/fns.2014.56060

出版社：Scientific Research Publishing

文章 ID：175444911

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3.Sorghum Beer Brewing Using Eleusine coracana Finger Millet to Improve the Saccharification

作　　者：Francois Lyumugabe ;Jacques Gros ;Emmanuel Bajyana Songa 等

出　　处：American Journal of Food Technology. 2015 ;10(4):167-175.doi:10.3923/ajft.2015.167.175

出版社：Academic Journals Inc., USA

文章 ID：112910499

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4.Antimicrobial Activity and Phytochemicals Analysis of Vernonia aemulans , Vernonia amygdalina , Lantana camara and Markhamia lutea Leaves as Natural Beer Preservatives

作　　者：Francois Lyumugabe ;Jeanne Primitive Uyisenga ;Claude Bayingana 等

出　　处：American Journal of Food Technology. 2017 ;12(1):35-42.doi:10.3923/ajft.2017.35.42

出版社：Academic Journals Inc., USA

文章 ID：187710181

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	Emmanuel Bajyana Songa	4篇
	Jeanne Primitive Uyisenga	3篇
	Philippe Thonart	3篇
	Francois Lyumugabe	2篇
	François Lyumugabe	2篇

	食品工业	2篇
	食品营养学	2篇

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	American Journal of Food Technology	2篇
	Food and Nutrition Sciences	2篇

	2017	1篇
	2015	1篇
	2014	2篇

	Claude Bayingana	1篇
	Jacques Gros	1篇