Improvement of Fermented Fish Flour Quality Using Essential Oil Extracted from Fresh Leaves of Pimenta racemosa (Mill.) J. W. Moore.

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dc.contributor.authorADJOU, EULOGE SÈNAN
dc.contributor.authorDEGNON, GNIMABOU RENÉ
dc.contributor.authorDAHOUENON AHOUSSI, EDWIGE
dc.contributor.authorSohounhloue, Dominique
dc.date.accessioned2026-06-02T16:06:57Z
dc.date.available2026-06-02T16:06:57Z
dc.date.issued2017
dc.identifier.otherBECDB-8625
dc.identifier.urihttps://dspace.uac.bj/handle/123456789/7744
dc.language.isofr
dc.relation.ispartofNatural Product and Bioprospecting
dc.relation.urihttps://www.ncbi.nlm.nih.gov/pmc/journals/2539/
dc.subjectEssential oil
dc.subjectPimenta racemosa
dc.subjectGaleoides decadactylus
dc.subjectFermented fish
dc.subjectProcess
dc.subjectBenin
dc.titleImprovement of Fermented Fish Flour Quality Using Essential Oil Extracted from Fresh Leaves of Pimenta racemosa (Mill.) J. W. Moore.
dc.typeArticle

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