Lesser-known fermented plant foods
- Author
- AIDOO, K. E1
[1] Univ. Strathclyde, dep. biosci. biotechnology, applied microbiology div., Glasgow G1 1XW, United Kingdom - Source
Tropical science. 1986, Vol 26, Num 4, pp 249-258 ; ref : 29 ref
- CODEN
- TROSAC
- ISSN
- 0041-3291
- Scientific domain
- Food science technology
- Publisher
- Whurr, London
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Article synthèse Composition chimique Céréale Fabrication Fermentation Fruit Légume Légumineuse Microflore Produit fermenté Valeur nutritive
- Keyword (en)
- Review Chemical composition Cereal Manufacturing Fermentation Fruit Vegetable Legumes Microflora Fermented product Nutritive value
- Keyword (es)
- Artículo síntesis Composición química Cereal Fabricación Fermentación Fruta Legumbre Leguminosa Microflora Producto fermentado Valor nutritivo
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35C Fermented food industries / 002A35C06 Other fermented food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 6927407
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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