Lactic Fermentation as a Strategy to Improve the Nutritional and Functional Values of Pseudocereals-Reference-Cited by-同舟云学术

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Lactic Fermentation as a Strategy to Improve the Nutritional and Functional Values of Pseudocereals

Published:2019-07-03 Issue: Volume:6 Page:
ISSN:2296-861X
Container-title:Frontiers in Nutrition
language:
Short-container-title:Front. Nutr.

Author:

Rollán Graciela C.,Gerez Carla L.,LeBlanc Jean G.

Funder

Agencia Nacional de Promoción Científica y Tecnológica

Publisher

Frontiers Media SA

Subject

Nutrition and Dietetics,Endocrinology, Diabetes and Metabolism,Food Science

Reference255 articles.

1. Feeding the world: genetically modified crops versus agricultural biodiversity;Jacobsen;Agron Sustain Dev,2013

2. Sodium (Na+) homeostasis and salt tolerance of plants;Hasegawa;Environ Exp Bot,2013

3. Food, nutrition and agrobiodiversity under global climate change;Dwivedi;Adv Agron,2013

4. Global crop yield response to extreme heat stress under multiple climate change futures;Deryng;Environ Res Lett,2014

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