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Fermented food consumption in wild nonhuman primates and its ecological drivers

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dc.contributor.author Amato, Katherine R.
dc.contributor.author Chaves, Óscar M.
dc.contributor.author Mallott, Elizabeth K.
dc.contributor.author Eppley, Timothy M.
dc.contributor.author Abreu, Filipa
dc.contributor.author Baden, Andrea L.
dc.contributor.author Barnett, Adrian A.
dc.contributor.author Bicca‐Marques, Julio Cesar
dc.contributor.author Boyle, Sarah A.
dc.contributor.author Campbell, Christina J.
dc.contributor.author Chapman, Colin A.
dc.contributor.author De la Fuente, María Fernanda
dc.contributor.author Fan, Pengfei
dc.contributor.author Fashing, Peter J.
dc.contributor.author Felton, Annika
dc.contributor.author Fruth, Barbara
dc.contributor.author Fortes, Vanessa B.
dc.contributor.author Grueter, Cyril C.
dc.contributor.author Hohmann, Gottfried
dc.contributor.author Irwin, Mitchell
dc.contributor.author Matthews, Jaya K.
dc.contributor.author Mekonnen, Addisu
dc.contributor.author Melin, Amanda D.
dc.contributor.author Morgan, David B.
dc.contributor.author Ostner, Julia
dc.contributor.author Nguyen, Nga
dc.contributor.author Piel, Alex K.
dc.contributor.author Pinacho‐Guendulain, Braulio
dc.contributor.author Quintino‐Arêdes, Erika Patricia
dc.contributor.author Razanaparany, Patrick Tojotanjona
dc.contributor.author Schiel, Nicola
dc.contributor.author Sanz, Crickette M.
dc.contributor.author Schülke, Oliver
dc.contributor.author Shanee, Sam
dc.contributor.author Souto, Antonio
dc.contributor.author Souza‐Alves, João Pedro
dc.contributor.author Stewart, Fiona
dc.contributor.author Stewart, Kathrine M.
dc.contributor.author Stone, Anita
dc.contributor.author Sun, Binghua
dc.contributor.author Tecot, Stacey
dc.contributor.author Valenta, Kim
dc.contributor.author Vogel, Erin R.
dc.contributor.author Wich, Serge
dc.contributor.author Zeng, Yan
dc.date.accessioned 2026-06-01T17:50:12Z
dc.date.available 2026-06-01T17:50:12Z
dc.date.issued 2021-07
dc.identifier.citation Amato, K. R. et al. (2021). Fermented food consumption in wild nonhuman primates and its ecological drivers. American Journal of Physical Anthropology. https://doi.org/10.1002/ajpa.24257
dc.identifier.issn 0002-9483
dc.identifier.issn 1096-8644
dc.identifier.uri https://doi.org/10.1002/ajpa.24257
dc.identifier.uri http://hdl.handle.net/11606/1598
dc.description.abstract Objectives: Although fermented food use is ubiquitous in humans, the ecological and evolutionary factors contributing to its emergence are unclear. Here we investigated the ecological contexts surrounding the consumption of fruits in the late stages of fermentation by wild primates to provide insight into its adaptive function. We hypothesized that climate, socioecological traits, and habitat patch size would influ
dc.language.iso en
dc.publisher Wiley
dc.relation.ispartof American Journal of Physical Anthropology
dc.title Fermented food consumption in wild nonhuman primates and its ecological drivers
dc.type Article


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    Artículos de Acceso Abierto y Manuscritos de Investigadores entregados a ACG

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