Ramakrishna, R.; Sarkar, D.; Dogramaci, M.; Shetty, K.
Kefir Culture-Mediated Fermentation to Improve Phenolic-Linked Antioxidant, Anti-Hyperglycemic and Human Gut Health Benefits in Sprouted Food Barley. Appl. Microbiol. 2021, 1, 377-407.
https://doi.org/10.3390/applmicrobiol1020026
AMA Style
Ramakrishna R, Sarkar D, Dogramaci M, Shetty K.
Kefir Culture-Mediated Fermentation to Improve Phenolic-Linked Antioxidant, Anti-Hyperglycemic and Human Gut Health Benefits in Sprouted Food Barley. Applied Microbiology. 2021; 1(2):377-407.
https://doi.org/10.3390/applmicrobiol1020026
Chicago/Turabian Style
Ramakrishna, Ramnarain, Dipayan Sarkar, Munevver Dogramaci, and Kalidas Shetty.
2021. "Kefir Culture-Mediated Fermentation to Improve Phenolic-Linked Antioxidant, Anti-Hyperglycemic and Human Gut Health Benefits in Sprouted Food Barley" Applied Microbiology 1, no. 2: 377-407.
https://doi.org/10.3390/applmicrobiol1020026
APA Style
Ramakrishna, R., Sarkar, D., Dogramaci, M., & Shetty, K.
(2021). Kefir Culture-Mediated Fermentation to Improve Phenolic-Linked Antioxidant, Anti-Hyperglycemic and Human Gut Health Benefits in Sprouted Food Barley. Applied Microbiology, 1(2), 377-407.
https://doi.org/10.3390/applmicrobiol1020026