Publication not explained

This publication has not yet been explained in plain language by the author(s). However, you can still read the publication.

If you are one of the authors, claim this publication so you can create a plain language summary to help more people find, understand and use it.

Featured Image

Read the Original

This page is a summary of: Changes in phenolic composition, antioxidant, sensory and microbiological properties during fermentation and storage of maize products, Food Production Processing and Nutrition, April 2024, Springer Science + Business Media,
DOI: 10.1186/s43014-023-00191-8.
You can read the full text:



The following have contributed to this page