Šelo, G.; Planinić, M.; Tišma, M.; Klarić, A.-M.; Bucić-Kojić, A.
Effects of Fungal Solid-State Fermentation on the Profile of Phenolic Compounds and on the Nutritional Properties of Grape Pomace. Microorganisms 2024, 12, 1310.
https://doi.org/10.3390/microorganisms12071310
AMA Style
Šelo G, Planinić M, Tišma M, Klarić A-M, Bucić-Kojić A.
Effects of Fungal Solid-State Fermentation on the Profile of Phenolic Compounds and on the Nutritional Properties of Grape Pomace. Microorganisms. 2024; 12(7):1310.
https://doi.org/10.3390/microorganisms12071310
Chicago/Turabian Style
Šelo, Gordana, Mirela Planinić, Marina Tišma, Ana-Marija Klarić, and Ana Bucić-Kojić.
2024. "Effects of Fungal Solid-State Fermentation on the Profile of Phenolic Compounds and on the Nutritional Properties of Grape Pomace" Microorganisms 12, no. 7: 1310.
https://doi.org/10.3390/microorganisms12071310
APA Style
Šelo, G., Planinić, M., Tišma, M., Klarić, A.-M., & Bucić-Kojić, A.
(2024). Effects of Fungal Solid-State Fermentation on the Profile of Phenolic Compounds and on the Nutritional Properties of Grape Pomace. Microorganisms, 12(7), 1310.
https://doi.org/10.3390/microorganisms12071310