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.
Misci, C., Taskin, E., Dall'Asta, M., Fontanella, M. C., Bandini, F., Imathiu, S., Sila, D., Bertuzzi, T., Cocconcelli, P. S., Puglisi, E., Fermentation as a tool for increasing food security and nutritional quality of indigenous African leafy vegetables: the case of Cucurbita sp, <<FOOD MICROBIOLOGY>>, 2021; 99 (99): 103820-103820. [doi:https://doi.org/10.1016/j.fm.2021.103820] [https://hdl.handle.net/10807/260997]
Fermentation as a tool for increasing food security and nutritional quality of indigenous African leafy vegetables: the case of Cucurbita sp
Misci, Chiara;Taskin, Eren;Dall'Asta, Margherita;Fontanella, Maria Chiara;Bandini, Francesca;Bertuzzi, Terenzio;Cocconcelli, Pier Sandro;Puglisi, Edoardo
2021
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.
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