Sukhikh, S.; Kalashnikova, O.; Ivanova, S.; Prosekov, A.; Krol, O.; Kriger, O.; Fedovskikh, N.; Babich, O.
Evaluating the Influence of Microbial Fermentation on the Nutritional Value of Soybean Meal. Fermentation 2022, 8, 458.
https://doi.org/10.3390/fermentation8090458
AMA Style
Sukhikh S, Kalashnikova O, Ivanova S, Prosekov A, Krol O, Kriger O, Fedovskikh N, Babich O.
Evaluating the Influence of Microbial Fermentation on the Nutritional Value of Soybean Meal. Fermentation. 2022; 8(9):458.
https://doi.org/10.3390/fermentation8090458
Chicago/Turabian Style
Sukhikh, Stanislav, Olga Kalashnikova, Svetlana Ivanova, Alexander Prosekov, Olesia Krol, Olga Kriger, Nataly Fedovskikh, and Olga Babich.
2022. "Evaluating the Influence of Microbial Fermentation on the Nutritional Value of Soybean Meal" Fermentation 8, no. 9: 458.
https://doi.org/10.3390/fermentation8090458
APA Style
Sukhikh, S., Kalashnikova, O., Ivanova, S., Prosekov, A., Krol, O., Kriger, O., Fedovskikh, N., & Babich, O.
(2022). Evaluating the Influence of Microbial Fermentation on the Nutritional Value of Soybean Meal. Fermentation, 8(9), 458.
https://doi.org/10.3390/fermentation8090458
