Mewa-Ngongang, M.; du Plessis, H.W.; Ntwampe, S.K.O.; Chidi, B.S.; Hutchinson, U.F.; Mekuto, L.; Jolly, N.P.
Grape Pomace Extracts as Fermentation Medium for the Production of Potential Biopreservation Compounds. Foods 2019, 8, 51.
https://doi.org/10.3390/foods8020051
AMA Style
Mewa-Ngongang M, du Plessis HW, Ntwampe SKO, Chidi BS, Hutchinson UF, Mekuto L, Jolly NP.
Grape Pomace Extracts as Fermentation Medium for the Production of Potential Biopreservation Compounds. Foods. 2019; 8(2):51.
https://doi.org/10.3390/foods8020051
Chicago/Turabian Style
Mewa-Ngongang, Maxwell, Heinrich W. du Plessis, Seteno K. O. Ntwampe, Boredi S. Chidi, Ucrecia F. Hutchinson, Lukhanyo Mekuto, and Neil P. Jolly.
2019. "Grape Pomace Extracts as Fermentation Medium for the Production of Potential Biopreservation Compounds" Foods 8, no. 2: 51.
https://doi.org/10.3390/foods8020051
APA Style
Mewa-Ngongang, M., du Plessis, H. W., Ntwampe, S. K. O., Chidi, B. S., Hutchinson, U. F., Mekuto, L., & Jolly, N. P.
(2019). Grape Pomace Extracts as Fermentation Medium for the Production of Potential Biopreservation Compounds. Foods, 8(2), 51.
https://doi.org/10.3390/foods8020051