Rana, S.; Broussard, W.; Elliott, S.; Burow, M.E.; Boue, S.M.
Unraveling the Impact of Aspergillus sojae—A Food-Grade Fungus—On Phytoalexins, Phenolic Acids, and the Antioxidant and Antidiabetic Activity of Different Legumes. Foods 2024, 13, 3533.
https://doi.org/10.3390/foods13223533
AMA Style
Rana S, Broussard W, Elliott S, Burow ME, Boue SM.
Unraveling the Impact of Aspergillus sojae—A Food-Grade Fungus—On Phytoalexins, Phenolic Acids, and the Antioxidant and Antidiabetic Activity of Different Legumes. Foods. 2024; 13(22):3533.
https://doi.org/10.3390/foods13223533
Chicago/Turabian Style
Rana, Shalika, William Broussard, Steven Elliott, Matthew E. Burow, and Stephen M. Boue.
2024. "Unraveling the Impact of Aspergillus sojae—A Food-Grade Fungus—On Phytoalexins, Phenolic Acids, and the Antioxidant and Antidiabetic Activity of Different Legumes" Foods 13, no. 22: 3533.
https://doi.org/10.3390/foods13223533
APA Style
Rana, S., Broussard, W., Elliott, S., Burow, M. E., & Boue, S. M.
(2024). Unraveling the Impact of Aspergillus sojae—A Food-Grade Fungus—On Phytoalexins, Phenolic Acids, and the Antioxidant and Antidiabetic Activity of Different Legumes. Foods, 13(22), 3533.
https://doi.org/10.3390/foods13223533