Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Jeanne Ejigui"'
Publikováno v:
Journal of Biological Sciences. 5:590-596
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::254ed0b0ad502f585e0762b4c0aee24e
https://doi.org/10.3923/jbs.2005.590.596
https://doi.org/10.3923/jbs.2005.590.596
Publikováno v:
Journal of Biological Sciences. 5:597-605
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ed0c46b4e1c081543ce08c37dd268b61
https://doi.org/10.3923/jbs.2005.597.605
https://doi.org/10.3923/jbs.2005.597.605
Autor:
Kristina Michaux, Aranka Anem, Timothy Green, Lauren Smith, Judy McLean, Abiud Omwega, Dominique Brunet, Ines Lezama, Jeanne Ejigui, Viorica Berdaga, Shane Powell, Uma Palaniappan, Faraja Chiwileh
Publikováno v:
Sight and Life Magazine: Science and Implementation. 2014
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ed292fb2a564edd1932a8861c0163565
https://doi.org/10.52439/qsyc9678
https://doi.org/10.52439/qsyc9678
Publikováno v:
European Journal of Nutrition & Food Safety. 5:975-976
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dbcf641146069356a88d2c7611e59b13
https://doi.org/10.9734/ejnfs/2015/21194
https://doi.org/10.9734/ejnfs/2015/21194
Autor:
Jeanne Ejigui, Thérèse Desrosiers
Publikováno v:
International journal of food sciences and nutrition. 62(5)
The objective of the present study was to use lemon and selected foods to improve the nutritional characteristics, quality and the nutrient content of a traditional complementary porridge made of lactic acid fermented yellow maize. Boiled egg yolk, r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::48921f116af07d8745d5176f86f7d1be
https://pubmed.ncbi.nlm.nih.gov/21366382
https://pubmed.ncbi.nlm.nih.gov/21366382