Produce from Africa’s Gardens: Potential for Leafy Vegetable and Fruit Fermentations-Reference-Cited by-同舟云学术

Produce from Africa’s Gardens: Potential for Leafy Vegetable and Fruit Fermentations

Published:2016-07-05 Issue: Volume:7 Page:
ISSN:1664-302X
Container-title:Frontiers in Microbiology
language:
Short-container-title:Front. Microbiol.

Author:

Oguntoyinbo Folarin A.,Fusco Vincenzina,Cho Gyu-Sung,Kabisch Jan,Neve Horst,Bockelmann Wilhelm,Huch Melanie,Frommherz Lara,Trierweiler Bernhard,Becker Biserka,Benomar Nabil,Gálvez Antonio,Abriouel Hikmate,Holzapfel Wilhelm H.,Franz Charles M. A. P.

Publisher

Frontiers Media SA

Subject

Microbiology (medical),Microbiology

Reference112 articles.

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4. Effects of fermentation on thiamin, riboflavin and niacin content of melon seed (Citrullus vulgaris) and the African oil bean seed (Pentaclethra macrophylla).;Achinewhu;Food Chem.,1987

5. Combination of culture-independent and culture-dependent molecular methods for the determination of bacterial community of iru, a fermented Parkia biglobosa seeds.;Adewumi;Front. Microbiol.,2013

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