Altaf, A.; Alkefai, N.H.; Panda, B.P.; Usmani, Z.; Amin, S.; Mir, S.R.
Microbial Composition of a Traditional Fermented Wheat Preparation—Nishasta and Its Role in the Amelioration of Retinoic Acid-Induced Osteoporosis in Rats. Fermentation 2022, 8, 182.
https://doi.org/10.3390/fermentation8040182
AMA Style
Altaf A, Alkefai NH, Panda BP, Usmani Z, Amin S, Mir SR.
Microbial Composition of a Traditional Fermented Wheat Preparation—Nishasta and Its Role in the Amelioration of Retinoic Acid-Induced Osteoporosis in Rats. Fermentation. 2022; 8(4):182.
https://doi.org/10.3390/fermentation8040182
Chicago/Turabian Style
Altaf, Aayeena, Naila H. Alkefai, Bibhu Prasad Panda, Zakiya Usmani, Saima Amin, and Showkat R. Mir.
2022. "Microbial Composition of a Traditional Fermented Wheat Preparation—Nishasta and Its Role in the Amelioration of Retinoic Acid-Induced Osteoporosis in Rats" Fermentation 8, no. 4: 182.
https://doi.org/10.3390/fermentation8040182
APA Style
Altaf, A., Alkefai, N. H., Panda, B. P., Usmani, Z., Amin, S., & Mir, S. R.
(2022). Microbial Composition of a Traditional Fermented Wheat Preparation—Nishasta and Its Role in the Amelioration of Retinoic Acid-Induced Osteoporosis in Rats. Fermentation, 8(4), 182.
https://doi.org/10.3390/fermentation8040182