Influence of fermentation and other processing steps on the folate content of a traditional African cereal-based fermented food
- DOI
- 10.1016/j.ijfoodmicro.2017.11.015
- Published
- 2018-02
- Container
- International Journal of Food Microbiology
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.ijfoodmicro.2017.11.015,
title = {Influence of fermentation and other processing steps on the folate content of a traditional African cereal-based fermented food},
author = {Fabien Saubade and Youna M. Hemery and Isabelle Rochette and Jean-Pierre Guyot and Christèle Humblot},
year = {2018},
journal = {International Journal of Food Microbiology},
doi = {10.1016/j.ijfoodmicro.2017.11.015},
url = {https://doi.org/10.1016/j.ijfoodmicro.2017.11.015}
}RIS
TY - JOUR TI - Influence of fermentation and other processing steps on the folate content of a traditional African cereal-based fermented food AU - Fabien Saubade AU - Youna M. Hemery AU - Isabelle Rochette AU - Jean-Pierre Guyot AU - Christèle Humblot PY - 2018 JO - International Journal of Food Microbiology DO - 10.1016/j.ijfoodmicro.2017.11.015 UR - https://doi.org/10.1016/j.ijfoodmicro.2017.11.015 ER -
APA
Saubade, F., Hemery, Y. M., Rochette, I., Guyot, J., & Humblot, C. (2018). Influence of fermentation and other processing steps on the folate content of a traditional African cereal-based fermented food. International Journal of Food Microbiology. https://doi.org/10.1016/j.ijfoodmicro.2017.11.015
Source records
- crossref · retrieved 2026-11-10T12:35:19.313Z