Maleki, S.;                     Razavi, S.H.;                     Yadav, H.;                     Mousavi, Z.E.;                     Jain, S.    
        Determining Fermentation Conditions to Enhance Antioxidant Properties and Nutritional Value of Basil Seeds Using Lactobacillus plantarum. Fermentation 2024, 10, 467.
    https://doi.org/10.3390/fermentation10090467
    AMA Style
    
                                Maleki S,                                 Razavi SH,                                 Yadav H,                                 Mousavi ZE,                                 Jain S.        
                Determining Fermentation Conditions to Enhance Antioxidant Properties and Nutritional Value of Basil Seeds Using Lactobacillus plantarum. Fermentation. 2024; 10(9):467.
        https://doi.org/10.3390/fermentation10090467
    
    Chicago/Turabian Style
    
                                Maleki, Sima,                                 Seyed Hadi Razavi,                                 Hariom Yadav,                                 Zeinab E. Mousavi,                                 and Shalini Jain.        
                2024. "Determining Fermentation Conditions to Enhance Antioxidant Properties and Nutritional Value of Basil Seeds Using Lactobacillus plantarum" Fermentation 10, no. 9: 467.
        https://doi.org/10.3390/fermentation10090467
    
    APA Style
    
                                Maleki, S.,                                 Razavi, S. H.,                                 Yadav, H.,                                 Mousavi, Z. E.,                                 & Jain, S.        
        
        (2024). Determining Fermentation Conditions to Enhance Antioxidant Properties and Nutritional Value of Basil Seeds Using Lactobacillus plantarum. Fermentation, 10(9), 467.
        https://doi.org/10.3390/fermentation10090467