Influence of yeasts on bioactive compounds content of traditional sorghum beer (tchapalo) produced in Côte d'Ivoire

Influence of yeasts on bioactive compounds content of traditional sorghum beer (tchapalo) produced in Côte d'Ivoire

Traditional sorghum beer is reputed for its therapeutic virtues in according the consumers. A number of biological active compounds like phenolic compounds (phenol, tannins, flavonoids, anthocyanins), diets fibers and compounds with clinically demonstrated antimalarial activity (quinine formate, qui...

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Bibliographic Details
Main Authors:	Wahauwouélé Hermann Coulibaly, Koffi Maïzan Jean-Paul Bouatenin, Zamblé Bi Irié Abel Boli, Kouamé Kohi Alfred, Youan Charles Tra Bi, Koky Marc Celaire N'sa, Marlène Cot, Clement Djameh, Koffi Marcellin Djè
Format:	Article
Language:	English
Published:	Elsevier 2020-11-01
Series:	Current Research in Food Science
Subjects:	Traditional sorghum beer Antioxidant activity Phenolic compounds Saccharomyces cerevisiae
Online Access:	http://www.sciencedirect.com/science/article/pii/S2665927120300265

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