MABOH , J; EKE , M.O; OKIBE , F. G. Sensory, Nutritional, Functional, Flavour Compounds and Microbial Properties of Novel Seasoning Cubes Produced from Tree Tomato Fruit and Crayfish as Influenced byFermentation and Drying. American Journal of Food Science and Technology, [S. l.], v. 5, n. 2, p. 30–48, 2026. DOI: 10.54536/ajfst.v5i2.7434. Disponível em: https://journals.e-palli.com/home/index.php/ajfst/article/view/7434. Acesso em: 21 jul. 2026.