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Quality Evaluation of Sardinella aurita Fermented with Aspergillus oryzae : Microbiological and Physicochemical Attributes Relevant to Natural Seasoning Broths

Year: 2026

Type: article

Source: Journal of Aquatic Food Product Technology

DOI: 10.1080/10498850.2026.2681186

Authors: Ndèye Diara Diallo, Ndèye Wemsy Diagne, Oumar Guèye, Mor Dièye, Adama Diakhère Ngom

Institution: Cheikh Anta Diop University

Language: English

Topic: Food and Agricultural Sciences

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funder: International Trade Administration

OpenAlex ID: W7165050412

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Cites: 35

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