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How Nutritional Composition of Commonly Consumed Vegetable Changes under the Influence of Fermentation

By Agucha Koko; Lary Yako
2209-2528 ISSN
2018 Year
35 Views
05 May 2021 Published
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Abstract

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Article Information

Authors Agucha Koko; Lary Yako
ISSN 2209-2528 / 2209-2536
Year 2018
DOI 10.22034/MBT.2018.76923
Publisher www.medbiotech.net
Views 35
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Suggested Citation

Agucha Koko; Lary Yako (2018). How Nutritional Composition of Commonly Consumed Vegetable Changes under the Influence of Fermentation. ISSN: 2209-2528. DOI: 10.22034/MBT.2018.76923. CiteFactor. https://citefactor.org/article/144920/how-nutritional-composition-of-commonly-consumed-vegetable-changes-under-the-influence-of-fermentation
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10.22034/MBT.2018.76923
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