Li, N.; Wang, S.; Wang, T.; Liu, R.; Zhi, Z.; Wu, T.; Sui, W.; Zhang, M.
Valorization of Wheat Bran by Three Fungi Solid-State Fermentation: Physicochemical Properties, Antioxidant Activity and Flavor Characteristics. Foods 2022, 11, 1722.
https://doi.org/10.3390/foods11121722
AMA Style
Li N, Wang S, Wang T, Liu R, Zhi Z, Wu T, Sui W, Zhang M.
Valorization of Wheat Bran by Three Fungi Solid-State Fermentation: Physicochemical Properties, Antioxidant Activity and Flavor Characteristics. Foods. 2022; 11(12):1722.
https://doi.org/10.3390/foods11121722
Chicago/Turabian Style
Li, Ningjie, Songjun Wang, Tianli Wang, Rui Liu, Zijian Zhi, Tao Wu, Wenjie Sui, and Min Zhang.
2022. "Valorization of Wheat Bran by Three Fungi Solid-State Fermentation: Physicochemical Properties, Antioxidant Activity and Flavor Characteristics" Foods 11, no. 12: 1722.
https://doi.org/10.3390/foods11121722
APA Style
Li, N., Wang, S., Wang, T., Liu, R., Zhi, Z., Wu, T., Sui, W., & Zhang, M.
(2022). Valorization of Wheat Bran by Three Fungi Solid-State Fermentation: Physicochemical Properties, Antioxidant Activity and Flavor Characteristics. Foods, 11(12), 1722.
https://doi.org/10.3390/foods11121722