Alrdahe, S.S.;                     Moussa, Z.;                     Alanazi, Y.F.;                     Alrdahi, H.;                     Saber, W.I.A.;                     Darwish, D.B.E.    
        Optimization of Biodegradation of Common Bean Biomass for Fermentation Using Trichoderma asperellum WNZ-21 and Artificial Neural Networks. Fermentation 2024, 10, 354.
    https://doi.org/10.3390/fermentation10070354
    AMA Style
    
                                Alrdahe SS,                                 Moussa Z,                                 Alanazi YF,                                 Alrdahi H,                                 Saber WIA,                                 Darwish DBE.        
                Optimization of Biodegradation of Common Bean Biomass for Fermentation Using Trichoderma asperellum WNZ-21 and Artificial Neural Networks. Fermentation. 2024; 10(7):354.
        https://doi.org/10.3390/fermentation10070354
    
    Chicago/Turabian Style
    
                                Alrdahe, Salma Saleh,                                 Zeiad Moussa,                                 Yasmene F. Alanazi,                                 Haifa Alrdahi,                                 WesamEldin I. A. Saber,                                 and Doaa Bahaa Eldin Darwish.        
                2024. "Optimization of Biodegradation of Common Bean Biomass for Fermentation Using Trichoderma asperellum WNZ-21 and Artificial Neural Networks" Fermentation 10, no. 7: 354.
        https://doi.org/10.3390/fermentation10070354
    
    APA Style
    
                                Alrdahe, S. S.,                                 Moussa, Z.,                                 Alanazi, Y. F.,                                 Alrdahi, H.,                                 Saber, W. I. A.,                                 & Darwish, D. B. E.        
        
        (2024). Optimization of Biodegradation of Common Bean Biomass for Fermentation Using Trichoderma asperellum WNZ-21 and Artificial Neural Networks. Fermentation, 10(7), 354.
        https://doi.org/10.3390/fermentation10070354