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Jean-Michel Njinkoué
Jean-Michel Njinkoué
University of Douala
Biology
Fish meal
Palmitic acid
Docosahexaenoic acid
Polyunsaturated fatty acid
3
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81
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Contribution of the volatile components from fresh egg, adult female and male of Pestarella tyrrhena to odour production
2021
Physical sciences reviews
Johnson Oluwaseun Odukoya
Eugénie Kayitesi
Mokgadi Precious Mphahlele
Charlotte Mungho Tata
Jean-Michel Njinkoué
Inocent Gouado
Monisola I. Ikhile
Derek Tantoh Ndinteh
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Effect of processing methods on the volatile components of Ethmalosa fimbriata using a two‐dimensional gas chromatography‐time‐of‐flight mass spectrometry (GC × GC‐TOF‐MS) technique
2020
Journal of Food Processing and Preservation
Johnson Oluwaseun Odukoya
Eugénie Kayitesi
Mokgadi Precious Mphahlele
Charlotte Mungho Tata
Jean-Michel Njinkoué
Inocent Gouado
Monisola I. Ikhile
Derek Tantoh Ndinteh
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Lipids and fatty acids in muscle, liver and skin of three edible fish from the Senegalese coast: Sardinella maderensis, Sardinella aurita and Cephalopholis taeniops
2002
Comparative Biochemistry and Physiology B
Jean-Michel Njinkoué
Gilles Barnathan
Joseph Miralles
Emile-Marcel Gaydou
Abdoulaye Samb
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Citations (79)
1