ASSOGBA , M. H. M.; ASSOUAN BONOU, G.; SALIFOU, C. F. A.; TOBADA, P.; DAHOUDA, M.; CHIKOU, A.; FAROUGOU, S.; DOUNY, C.; SCIPPO, M.-L.; YOUSSAO ABDOU KARIM, I. EFFECT OF SMOKING AND FRYING ON NUTRITIONAL QUALITY OF FOUR SPECIES OF FISH COMMONLY CONSUMED IN BENIN. Journal of microbiology, biotechnology and food sciences, [S. l.], p. e8006, 2026. DOI: 10.55251/jmbfs.8006. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/8006. Acesso em: 10 sep. 2026.