An inventory of selected Nigerian fermented foods: enhancing the trajectory of sustainable development goals
- DOI
- 10.1038/s41538-026-00844-1
- Published
- 2026-04-20
- Container
- npj Science of Food
- Publisher
- Springer Science and Business Media LLC
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1038/s41538-026-00844-1,
title = {An inventory of selected Nigerian fermented foods: enhancing the trajectory of sustainable development goals},
author = {Mansurat Bolanle Falana and Quadri Olaide Nurudeen and Muhammed Robiu Asinmi and Muhammad Ali Dikwa},
year = {2026},
journal = {npj Science of Food},
doi = {10.1038/s41538-026-00844-1},
url = {https://doi.org/10.1038/s41538-026-00844-1}
}RIS
TY - JOUR TI - An inventory of selected Nigerian fermented foods: enhancing the trajectory of sustainable development goals AU - Mansurat Bolanle Falana AU - Quadri Olaide Nurudeen AU - Muhammed Robiu Asinmi AU - Muhammad Ali Dikwa PY - 2026 JO - npj Science of Food DO - 10.1038/s41538-026-00844-1 UR - https://doi.org/10.1038/s41538-026-00844-1 ER -
APA
Falana, M. B., Nurudeen, Q. O., Asinmi, M. R., & Dikwa, M. A. (2026). An inventory of selected Nigerian fermented foods: enhancing the trajectory of sustainable development goals. npj Science of Food. https://doi.org/10.1038/s41538-026-00844-1
Source records
- crossref · retrieved 2026-09-25T12:36:34.083Z