The general objective is to generate knowledge on the nutritional aspects linked to antioxidants and digestibility of a fermented food prototype with bioactive compounds derived from traditional staples and selected fruits from local and tropical biodiversity.
Project Number : 1502-603
Year : 2015
Type of funding : AAP MOBILITE
Project type : AAP
Research units in the network : INNOVATION
Start date :
01 May 2018
End date :
30 Sep 2018
Flagship project :
Non
Project leader :
DHUIQUE-MAYER Claudie
Project leader's institution :
CIRAD
Project leader's RU :
QUALISUD
Budget allocated :
9720 €
Total budget allocated ( including co-financing) :
9720 €
Funding :
Labex