Rahayu, E.S.; Triyadi, R.; Khusna, R.N.B.; Djaafar, T.F.; Utami, T.; Marwati, T.; Hatmi, R.U.
Indigenous Yeast, Lactic Acid Bacteria, and Acetic Acid Bacteria from Cocoa Bean Fermentation in Indonesia Can Inhibit Fungal-Growth-Producing Mycotoxins. Fermentation 2021, 7, 192.
https://doi.org/10.3390/fermentation7030192
AMA Style
Rahayu ES, Triyadi R, Khusna RNB, Djaafar TF, Utami T, Marwati T, Hatmi RU.
Indigenous Yeast, Lactic Acid Bacteria, and Acetic Acid Bacteria from Cocoa Bean Fermentation in Indonesia Can Inhibit Fungal-Growth-Producing Mycotoxins. Fermentation. 2021; 7(3):192.
https://doi.org/10.3390/fermentation7030192
Chicago/Turabian Style
Rahayu, Endang Sutriswati, Rokhmat Triyadi, Rosyida N. B. Khusna, Titiek Farianti Djaafar, Tyas Utami, Tri Marwati, and Retno Utami Hatmi.
2021. "Indigenous Yeast, Lactic Acid Bacteria, and Acetic Acid Bacteria from Cocoa Bean Fermentation in Indonesia Can Inhibit Fungal-Growth-Producing Mycotoxins" Fermentation 7, no. 3: 192.
https://doi.org/10.3390/fermentation7030192
APA Style
Rahayu, E. S., Triyadi, R., Khusna, R. N. B., Djaafar, T. F., Utami, T., Marwati, T., & Hatmi, R. U.
(2021). Indigenous Yeast, Lactic Acid Bacteria, and Acetic Acid Bacteria from Cocoa Bean Fermentation in Indonesia Can Inhibit Fungal-Growth-Producing Mycotoxins. Fermentation, 7(3), 192.
https://doi.org/10.3390/fermentation7030192
