OSUAGWU, A. N.; AMUSAN, B. B. Comparison of Nigerian Fermented Food Condiments. Journal of Science, Technology and Innovation Research, [S. l.], v. 1, n. Special-Issue, 2026. DOI: 10.51459/jostir.2025.1.Special-Issue.0231. Disponível em: https://jostir.futa.edu.ng/jostir/article/view/231. Acesso em: 1 apr. 2026.