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pro vyhledávání: '"Ayomide Olukorede"'
Autor:
Obadina Adewale, Amarachukwu Anyogu, Helen Onyeaka, Christian Anumudu, Ogueri Nwaiwu, Joyce N. Odimba, Ayomide Olukorede, Esther Areo
Indigenous fermented foods (IFFs) have a long history in Africa and are embedded in cultural norms and practices. Typically, these foods are produced at small or household scale using indigenous processing technologies. In addition, limited knowledge
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::129b64c0085b07e6774dd8ba4a660909
https://doi.org/10.1016/j.foodcont.2021.108227
https://doi.org/10.1016/j.foodcont.2021.108227