Kuligowski, M.; Radziejewska-Kubzdela, E.; Górna, O.; Jasińska-Kuligowska, I.; Kidoń, M.
Sustainable Use of By-Products (Okara and Linseed Cake) in Tempeh Fermentation: Effects on Isoflavones and Lignans. Sustainability 2024, 16, 9936.
https://doi.org/10.3390/su16229936
AMA Style
Kuligowski M, Radziejewska-Kubzdela E, Górna O, Jasińska-Kuligowska I, Kidoń M.
Sustainable Use of By-Products (Okara and Linseed Cake) in Tempeh Fermentation: Effects on Isoflavones and Lignans. Sustainability. 2024; 16(22):9936.
https://doi.org/10.3390/su16229936
Chicago/Turabian Style
Kuligowski, Maciej, Elżbieta Radziejewska-Kubzdela, Oliwia Górna, Iwona Jasińska-Kuligowska, and Marcin Kidoń.
2024. "Sustainable Use of By-Products (Okara and Linseed Cake) in Tempeh Fermentation: Effects on Isoflavones and Lignans" Sustainability 16, no. 22: 9936.
https://doi.org/10.3390/su16229936
APA Style
Kuligowski, M., Radziejewska-Kubzdela, E., Górna, O., Jasińska-Kuligowska, I., & Kidoń, M.
(2024). Sustainable Use of By-Products (Okara and Linseed Cake) in Tempeh Fermentation: Effects on Isoflavones and Lignans. Sustainability, 16(22), 9936.
https://doi.org/10.3390/su16229936