@article{f67e74b50e9e424e9eb366cbc6a9476c,
title = "Fermentation as a tool for increasing food security and nutritional quality of indigenous African leafy vegetables: the case of Cucurbita sp",
abstract = "Pumpkin leaves (Cucurbita sp.) were spontaneously fermented using the submerged method with 3% NaCl and 3% sucrose. Negative controls were set up, consisting of leaves with no additions.",
keywords = "Fermentation, Food safety, Indigenous leafy vegetables, Fermentation, Food safety, Indigenous leafy vegetables",
author = "Chiara Misci and Eren Taskin and Margherita Dall'Asta and Fontanella, {Maria Chiara} and Francesca Bandini and Samuel Imathiu and Daniel Sila and Terenzio Bertuzzi and Cocconcelli, {Pier Sandro} and Edoardo Puglisi",
year = "2021",
doi = "10.1016/j.fm.2021.103820",
language = "English",
volume = "99",
pages = "103820--103820",
journal = "Food Microbiology",
issn = "0740-0020",
publisher = "Academic Press",
}