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Omics in Traditional Fermented Foods and Beverages · Peerford

Book chapter · 2022

Omics in Traditional Fermented Foods and Beverages

Maurice Tibiru Apaliya, Richard Osae, Emmanuel Kwaw, Gustav Komla Mahunu, Mildred Osei-Kwarteng, Issah Mohammed Hardi

Closed access

Go to the publisher 10.1007/978-3-030-82902-5_37

Citations: 0from other works
Field-weighted impact: 0.001.00 is the world average for its field and year
Among its field: 3rd percentileby citations, against works of its field and year
Authors: 6from 3 institutions

Authors

6 authors across 3 institutions in 1 country

Maurice Tibiru ApaliyaFirst authorCorresponding
- Cape Coast Technical University (GH)
Richard Osae
- Cape Coast Technical University (GH)
Emmanuel Kwaw
- Cape Coast Technical University (GH)
Gustav Komla Mahunu
- University for Development Studies (GH)
Mildred Osei-Kwarteng
- University for Development Studies (GH)
Issah Mohammed Hardi

Senior author

Tamale Teaching Hospital (GH)
Tamale Technical University (GH)

Development goals

2Zero hunger

Country

Ghana

Fields

A work can sit in several, each with a score

Probiotics and Fermented FoodsTopic
Metabolomics and Mass Spectrometry StudiesTopic
Microbial Metabolic Engineering and BioproductionTopic