Article · Journal · 2000

Changes in lipid, fatty acids and protein composition of sweet potato (Ipomoea batatas) after solid-state fungal fermentation

Bioresource Technology

Citations: 53from other works
Field-weighted impact: 0.001.00 is the world average for its field and year
Among its field: 14th percentileby citations, against works of its field and year
Authors: 1from 1 institution

Authors

1 author

O. A. AbuFirst authorCorresponding
- University of Ibadan (NG)
as printed: O Abu