Litcius/Paper detail

Fermentation as a tool for increasing food security and nutritional quality of indigenous African leafy vegetables: the case of Cucurbita sp.

Chiara Misci, Eren Taskin, Margherita Dall’Asta, Maria Chiara Fontanella, Francesca Bandini, Samuel Imathiu, Daniel N. Sila, Terenzio Bertuzzi, Pier Sandro Cocconcelli, Edoardo Puglisi

2021Food Microbiology42 citationsDOI

Topics & Concepts

Food sciencePhytic acidBiologyFermentationPopulationFermentation in food processingFood spoilageAscorbic acidMicronutrientSucroseSugarBotanyChemistryLactic acidBacteriaSociologyGeneticsOrganic chemistryDemographySeed and Plant BiochemistryAdvances in Cucurbitaceae ResearchPhytase and its Applications
Fermentation as a tool for increasing food security and nutritional quality of indigenous African leafy vegetables: the case of Cucurbita sp. | Litcius