Xiao, Y.; Huang, Y.; Chen, Y.; Fan, Z.; Chen, R.; He, C.; Li, Z.; Wang, Y.
Effects of Solid-State Fermentation with Eurotium cristatum YL-1 on the Nutritional Value, Total Phenolics, Isoflavones, Antioxidant Activity, and Volatile Organic Compounds of Black Soybeans. Agronomy 2021, 11, 1029.
https://doi.org/10.3390/agronomy11061029
AMA Style
Xiao Y, Huang Y, Chen Y, Fan Z, Chen R, He C, Li Z, Wang Y.
Effects of Solid-State Fermentation with Eurotium cristatum YL-1 on the Nutritional Value, Total Phenolics, Isoflavones, Antioxidant Activity, and Volatile Organic Compounds of Black Soybeans. Agronomy. 2021; 11(6):1029.
https://doi.org/10.3390/agronomy11061029
Chicago/Turabian Style
Xiao, Yu, Yuxin Huang, Yulian Chen, Ziyi Fan, Ruyang Chen, Cheng He, Zongjun Li, and Yuanliang Wang.
2021. "Effects of Solid-State Fermentation with Eurotium cristatum YL-1 on the Nutritional Value, Total Phenolics, Isoflavones, Antioxidant Activity, and Volatile Organic Compounds of Black Soybeans" Agronomy 11, no. 6: 1029.
https://doi.org/10.3390/agronomy11061029
APA Style
Xiao, Y., Huang, Y., Chen, Y., Fan, Z., Chen, R., He, C., Li, Z., & Wang, Y.
(2021). Effects of Solid-State Fermentation with Eurotium cristatum YL-1 on the Nutritional Value, Total Phenolics, Isoflavones, Antioxidant Activity, and Volatile Organic Compounds of Black Soybeans. Agronomy, 11(6), 1029.
https://doi.org/10.3390/agronomy11061029
