Adebo, J.A.; Njobeh, P.B.; Gbashi, S.; Oyedeji, A.B.; Ogundele, O.M.; Oyeyinka, S.A.; Adebo, O.A.
Fermentation of Cereals and Legumes: Impact on Nutritional Constituents and Nutrient Bioavailability. Fermentation 2022, 8, 63.
https://doi.org/10.3390/fermentation8020063
AMA Style
Adebo JA, Njobeh PB, Gbashi S, Oyedeji AB, Ogundele OM, Oyeyinka SA, Adebo OA.
Fermentation of Cereals and Legumes: Impact on Nutritional Constituents and Nutrient Bioavailability. Fermentation. 2022; 8(2):63.
https://doi.org/10.3390/fermentation8020063
Chicago/Turabian Style
Adebo, Janet Adeyinka, Patrick Berka Njobeh, Sefater Gbashi, Ajibola Bamikole Oyedeji, Opeoluwa Mayowa Ogundele, Samson Adeoye Oyeyinka, and Oluwafemi Ayodeji Adebo.
2022. "Fermentation of Cereals and Legumes: Impact on Nutritional Constituents and Nutrient Bioavailability" Fermentation 8, no. 2: 63.
https://doi.org/10.3390/fermentation8020063
APA Style
Adebo, J. A., Njobeh, P. B., Gbashi, S., Oyedeji, A. B., Ogundele, O. M., Oyeyinka, S. A., & Adebo, O. A.
(2022). Fermentation of Cereals and Legumes: Impact on Nutritional Constituents and Nutrient Bioavailability. Fermentation, 8(2), 63.
https://doi.org/10.3390/fermentation8020063
