Nafuka, S.N.; Misihairabgwi, J.M.; Bock, R.; Ishola, A.; Sulyok, M.; Krska, R.
Variation of Fungal Metabolites in Sorghum Malts Used to Prepare Namibian Traditional Fermented Beverages Omalodu and Otombo. Toxins 2019, 11, 165.
https://doi.org/10.3390/toxins11030165
AMA Style
Nafuka SN, Misihairabgwi JM, Bock R, Ishola A, Sulyok M, Krska R.
Variation of Fungal Metabolites in Sorghum Malts Used to Prepare Namibian Traditional Fermented Beverages Omalodu and Otombo. Toxins. 2019; 11(3):165.
https://doi.org/10.3390/toxins11030165
Chicago/Turabian Style
Nafuka, Sylvia N., Jane M. Misihairabgwi, Ronnie Bock, Anthony Ishola, Michael Sulyok, and Rudolf Krska.
2019. "Variation of Fungal Metabolites in Sorghum Malts Used to Prepare Namibian Traditional Fermented Beverages Omalodu and Otombo" Toxins 11, no. 3: 165.
https://doi.org/10.3390/toxins11030165
APA Style
Nafuka, S. N., Misihairabgwi, J. M., Bock, R., Ishola, A., Sulyok, M., & Krska, R.
(2019). Variation of Fungal Metabolites in Sorghum Malts Used to Prepare Namibian Traditional Fermented Beverages Omalodu and Otombo. Toxins, 11(3), 165.
https://doi.org/10.3390/toxins11030165