Impact of Aspergillus and Rhizopus solid-state fermentation on the non-volatile and volatile profiles of Moringa oleifera seeds

International Journal of Food Microbiology · Published 2026-06-27 · DOI 10.1016/j.ijfoodmicro.2026.111930

Authors (4)

Sherilyn Ho, Xuejing Gao, Tingting Tang, Yuyun Lu

Abstract

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Publication details

Year

2026

Citation

Ho, S., Gao, X., Tang, T., et al. (2026). Impact of Aspergillus and Rhizopus solid-state fermentation on the non-volatile and volatile profiles of Moringa oleifera seeds. International Journal of Food Microbiology. https://doi.org/10.1016/j.ijfoodmicro.2026.111930

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