Frontiers in Sustainable Food Systems (Oct 2023)

Editorial: Sustainable processing and preservation of underutilized indigenous foods

Philippa C. Ojimelukwe,
Patricia Lappe-Oliveras,
Didier Bazile,
Didier Bazile

Affiliations

Philippa C. Ojimelukwe: Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria
Patricia Lappe-Oliveras: Lab. de Micromicetos C006, Dep. de Botánica, Instituto de Biología, UNAM, Mexico City, Mexico
Didier Bazile: CIRAD, UMR SENS, Montpellier, France
Didier Bazile: UMR SENS, CIRAD, IRD, Univ Paul Valéry Montpellier 3, Univ of Montpellier, Montpellier, France

DOI: https://doi.org/10.3389/fsufs.2023.1286460
Journal volume & issue: Vol. 7

Abstract

No abstracts available.

Published in Frontiers in Sustainable Food Systems

ISSN: 2571-581X (Online)
Publisher: Frontiers Media S.A.
Country of publisher: Switzerland
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.frontiersin.org/journals/sustainable-food-systems

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