Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes

554 indexed citations

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This paper, published in 2018, received 554 indexed citations. Written by Smith G. Nkhata, Emmanuel Ayua and Elijah Heka Kamau covering the research area of Plant Science, Biotechnology and Food Science. It is primarily cited by scholars working on Food Science (325 citations), Nutrition and Dietetics (283 citations) and Plant Science (257 citations). Published in Food Science & Nutrition.

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doi.org/10.1002/fsn3.846 →

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This paper is also available at doi.org/10.1002/fsn3.846.

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