Full Length Research Paper
Authors
Adékambi Désiré Adéyèmi
Laboratory of Valorization and Quality Management of Food Bio-ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, 01 BP 526 Cotonou, Benin.
Adéchola P. Polycarpe Kayodé
Laboratory of Valorization and Quality Management of Food Bio-ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, 01 BP 526 Cotonou, Benin.
Ifagbémi Bienvenue Chabi
Laboratory of Valorization and Quality Management of Food Bio-ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, 01 BP 526 Cotonou, Benin.
C. M. Bordas Amoussou
Laboratory of Valorization and Quality Management of Food Bio-ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, 01 BP 526 Cotonou, Benin.
Fifamè Emeline L. Fassinou
Laboratory of Valorization and Quality Management of Food Bio-ingredients, Faculty of Agricultural Sciences, University of Abomey-Calavi, 01 BP 526 Cotonou, Benin.
M. J. Rob Nout
Ronfostec, Papenpad 14, 6705AX Wageningen, The Netherlands.
Anita R. Linnemann
Food Quality and Design, Wageningen University, P. O. Box 17, 6700 AA Wageningen, The Netherlands.
Copyright © 2024 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0