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The Biotechnology of Ugba, a Nigerian Traditional Fermented Food Condiment
Legumes and oil bean seeds used for the production of condiments in Africa are inedible in their natural state; they contain some anti-nutritional factors especially undigestible oligosaccharides and phytate. Fermentation impact desirable changes by reducing anti-nutritional factors and increasing d...
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| Publicado no: | Front Microbiol |
|---|---|
| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Frontiers Media S.A.
2016
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4972822/ https://ncbi.nlm.nih.gov/pubmed/27540371 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2016.01153 |
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