Punia, S.; Sandhu, K.S.; Grasso, S.; Purewal, S.S.; Kaur, M.; Siroha, A.K.; Kumar, K.; Kumar, V.; Kumar, M.
Aspergillus oryzae Fermented Rice Bran: A Byproduct with Enhanced Bioactive Compounds and Antioxidant Potential. Foods 2021, 10, 70.
https://doi.org/10.3390/foods10010070
AMA Style
Punia S, Sandhu KS, Grasso S, Purewal SS, Kaur M, Siroha AK, Kumar K, Kumar V, Kumar M.
Aspergillus oryzae Fermented Rice Bran: A Byproduct with Enhanced Bioactive Compounds and Antioxidant Potential. Foods. 2021; 10(1):70.
https://doi.org/10.3390/foods10010070
Chicago/Turabian Style
Punia, Sneh, Kawaljit Singh Sandhu, Simona Grasso, Sukhvinder Singh Purewal, Maninder Kaur, Anil Kumar Siroha, Krishan Kumar, Vikas Kumar, and Manoj Kumar.
2021. "Aspergillus oryzae Fermented Rice Bran: A Byproduct with Enhanced Bioactive Compounds and Antioxidant Potential" Foods 10, no. 1: 70.
https://doi.org/10.3390/foods10010070
APA Style
Punia, S., Sandhu, K. S., Grasso, S., Purewal, S. S., Kaur, M., Siroha, A. K., Kumar, K., Kumar, V., & Kumar, M.
(2021). Aspergillus oryzae Fermented Rice Bran: A Byproduct with Enhanced Bioactive Compounds and Antioxidant Potential. Foods, 10(1), 70.
https://doi.org/10.3390/foods10010070