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Sankore

Named after the University of Sankore in Timbuktu — one of the world’s oldest centres of learning. Every figure here is computed from work-level records in our own graph, never copied from a source’s summary count.

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Bioactive Components of Fermented Food Products: Phytochemicals, Phytosterol and Vitamins

2022Book Chapter

10.1007/978-3-030-82902-5_28 Full text0 citations

Authors

4 authors across 2 institutions in 2 countries.

Haroon Elrasheid TahirFirst author
Zou XiaoboCorresponding
Gustav Komla Mahunu
- University for Development Studies (GH)
Abdalbasit Adam MariodSenior author

Fields

Assignment is probabilistic — a work belongs to several fields in proportions.

Seed and Plant Biochemistrylevel 3 · 0.99
Microbial Metabolites in Food Biotechnologylevel 3 · 0.99
Proteins in Food Systemslevel 3 · 0.99

Sources

Several sources describing one work is the point — it means the record rests on more than one authority.

openalexseen September 5, 2026
2022 · 0 citations
https://openalex.org/W4210333327

Bioactive Components of Fermented Food Products: Phytochemicals, Phytosterol and Vitamins · Sankore