Olukomaiya, O.O.; Fernando, W.C.; Mereddy, R.; Li, X.; Sultanbawa, Y.
Physicochemical, Microbiological and Functional Properties of Camelina Meal Fermented in Solid-State Using Food Grade Aspergillus Fungi. Fermentation 2020, 6, 44.
https://doi.org/10.3390/fermentation6020044
AMA Style
Olukomaiya OO, Fernando WC, Mereddy R, Li X, Sultanbawa Y.
Physicochemical, Microbiological and Functional Properties of Camelina Meal Fermented in Solid-State Using Food Grade Aspergillus Fungi. Fermentation. 2020; 6(2):44.
https://doi.org/10.3390/fermentation6020044
Chicago/Turabian Style
Olukomaiya, Oladapo Oluwaseye, W. Chrishanthi Fernando, Ram Mereddy, Xiuhua Li, and Yasmina Sultanbawa.
2020. "Physicochemical, Microbiological and Functional Properties of Camelina Meal Fermented in Solid-State Using Food Grade Aspergillus Fungi" Fermentation 6, no. 2: 44.
https://doi.org/10.3390/fermentation6020044
APA Style
Olukomaiya, O. O., Fernando, W. C., Mereddy, R., Li, X., & Sultanbawa, Y.
(2020). Physicochemical, Microbiological and Functional Properties of Camelina Meal Fermented in Solid-State Using Food Grade Aspergillus Fungi. Fermentation, 6(2), 44.
https://doi.org/10.3390/fermentation6020044