🟒 All services on CiteFactor.org are offered free of charge to support transparent and responsible scholarly publishing.
CiteFactor
Login Submit Journal

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

By Agucha Koko; Lary Yako
2209-2528 ISSN
2018 Year
34 Views
05 May 2021 Published
πŸ“

Abstract

πŸ“‹

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 34
πŸ“–

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
🌐

Full Text (External)

Open in new tab
#

DOI Identifier

10.22034/MBT.2018.76923
⚑

Quick Actions

πŸ“„ View Full Text ← Back to Articles
πŸ“²

Verify via QR

https://citefactor.org/article/144920/how-nutritional-composition-of-commonly-consumed-vegetable-changes-under-the-influence-of-fermentation

πŸ“š

Source Journal

This article is published in the journal with ISSN 2209-2528 .

πŸ”Ž View Journal Profile
πŸ”—

Share This Article