Review · Journal · 2017

Starter-culture to improve the quality of cereal-based fermented foods: trends in selection and application

Current Opinion in Food Science

Citations: 65from other works
Field-weighted impact: 0.821.00 is the world average for its field and year
Among its field: 62nd percentileby citations, against works of its field and year
Authors: 3from 2 institutions

Authors

3 authors across 2 institutions in 1 country

Omotade R. OgunremiFirst authorCorresponding
- Glorious Vision University (NG)
as printed: Omotade R Ogunremi
Kolawole Banwo
- University of Ibadan (NG)
Abiodun I. SanniSenior author
- University of Ibadan (NG)
as printed: Abiodun I Sanni