Microbial fermentation for riboflavin biofortification in African traditional fermented foods.

Spano G, Russo P, Fragasso M

DOI: 10.1038/s41538-026-01099-6
Published: 2026 Sep 1
Container: NPJ science of food
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1038/s41538-026-01099-6,
  title = {Microbial fermentation for riboflavin biofortification in African traditional fermented foods.},
  author = {Spano G and Russo P and Fragasso M},
  year = {2026},
  journal = {NPJ science of food},
  doi = {10.1038/s41538-026-01099-6},
  url = {https://doi.org/10.1038/s41538-026-01099-6}
}

RIS

TY  - JOUR
TI  - Microbial fermentation for riboflavin biofortification in African traditional fermented foods.
AU  - Spano G
AU  - Russo P
AU  - Fragasso M
PY  - 2026
JO  - NPJ science of food
DO  - 10.1038/s41538-026-01099-6
UR  - https://doi.org/10.1038/s41538-026-01099-6
ER  -

APA

G, S., P, R., & M, F. (2026). Microbial fermentation for riboflavin biofortification in African traditional fermented foods.. NPJ science of food. https://doi.org/10.1038/s41538-026-01099-6

Source records

pubmed · retrieved 2026-11-10T13:37:40.146Z