Understanding the impacts of the COVID-19 pandemic on sustainable agri-food system and agroecosystem decarbonization nexus: A review
Bashir Adelodun, Kola Yusuff Kareem, Pankaj Kumar +9
Journal of Cleaner Production
Food Waste Reduction and Sustainability
Sourdough fermentation of whole and sprouted lentil flours: In situ formation of dextran and effects on the nutritional, texture and sensory characteristics of white bread
Giuseppe Perri, Rossana Coda, Carlo Giuseppe Rizzello +5
Food Chemistry