Sensory perspectives into indigenous fermented foods in the tropics: challenges and opportunities
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Elsevier
Reference114 articles.
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4. Volatile compounds produced by Bacillus species alkaline fermentation of bambara groundnut (Vigna subterranean (L.) Verdc) into a dawadawa—type African food condiment using headspace solid-phase microextraction and GC x GC-TOFMS;Akanni;International Journal of Food Properties,2018
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