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Sankore

Named after the University of Sankore in Timbuktu — one of the world’s oldest centres of learning. Every figure here is computed from work-level records in our own graph, never copied from a source’s summary count.

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Microbiological evaluation of the indigenous fermented condiment okpeye available at various retail markets in the south-eastern region of Nigeria

2024HeliyonJournalOpen access

10.1016/j.heliyon.2024.e25493 Full text7 citations

Authors

4 authors across 2 institutions in 2 countries.

Ijeoma M. AgunwahFirst author
- Federal University of Technology Owerri (NG)
Chika C. Ogueke
- Federal University of Technology Owerri (NG)
Justina N. Nwosu
- Federal University of Technology Owerri (NG)
Amarachukwu AnyoguSenior authorCorresponding

Fields

Assignment is probabilistic — a work belongs to several fields in proportions.

African Botany and Ecology Studieslevel 3 · 1.00
Cocoa and Sweet Potato Agronomylevel 3 · 0.99
Agriculture and Rural Development Researchlevel 3 · 0.99

Sources

Several sources describing one work is the point — it means the record rests on more than one authority.

openalexseen September 9, 2026
2024 · Heliyon · 7 citations
https://openalex.org/W4391518889

Microbiological evaluation of the indigenous fermented condiment okpeye available at various retail markets in the south-eastern region of Nigeria · Sankore