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Effect of lactic acid fermentation on the nutritional quality and consumer acceptability of African nightshade

African nightshade (ANS) is among many underexploited and neglected indigenous vegetables. This study assessed the effect of lactic acid fermentation (LAF) on nutritional and sensory quality in Solanum villosum (Sv) and Solanum scabrum (Ss). Spontaneously fermented (SF) and controlled fermented (CF)...

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Detalles Bibliográficos
Autores principales:	Sangija, Frank, Martin, Haikael, Matemu, Athanasia
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	John Wiley and Sons Inc. 2022
Materias:	Original Articles
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9469868/ https://www.ncbi.nlm.nih.gov/pubmed/36171781 http://dx.doi.org/10.1002/fsn3.2912

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