Microbiological and chemical changes during the fermentation of African locust bean (Parkia biglobosa) to produce afitin, iru and sonru, three traditional condiments produced in Benin (Q82263243)
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scientific article published on 18 January 2006
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Microbiological and chemical changes during the fermentation of African locust bean (Parkia biglobosa) to produce afitin, iru and sonru, three traditional condiments produced in Benin |
scientific article published on 18 January 2006 |
Statements
Microbiological and chemical changes during the fermentation of African locust bean (Parkia biglobosa) to produce afitin, iru and sonru, three traditional condiments produced in Benin (English)
Azokpota P
Hounhouigan DJ
18 January 2006