African Traditional Fermented Foods and Probiotics-Reference-Cited by-同舟云学术

African Traditional Fermented Foods and Probiotics

Published:2009-12 Issue:6 Volume:12 Page:1177-1184
ISSN:1096-620X
Container-title:Journal of Medicinal Food
language:en
Short-container-title:Journal of Medicinal Food

Author:

Anukam Kingsley C.¹²³,Reid Gregor¹

Affiliation:

1. Department of Microbiology & Immunology, University of Western Ontario and Canadian Research and Development Centre for Probiotics, Lawson Health Research Institute, London, Ontario, Canada

2. Department of Pharmaceutical Microbiology, Faculty of Pharmacy, University of Benin, Benin City, Nigeria

3. Department of Medical Laboratory Science, School of Basic Medical Sciences, College of Medicine, University of Benin, Benin City, Nigeria

Publisher

Mary Ann Liebert Inc

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

http://www.liebertpub.com/doi/pdf/10.1089/jmf.2008.0163

Reference75 articles.

1. Porridge and Pot, Bread and Oven: Food Ways and Symbolism in Africa and the Near East from the Neolithic to the Present

2. Fermented beverages of pre- and proto-historic China

3. Direct evidence for the existence of dairying farms in prehistoric Central Europe (4th millennium BC)†

4. Some important fermented foods of Mid-Asia, the Middle East, and Africa

5. Integrating African cuisines

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