Integration of ultrasound and microwave pretreatments with solid-state fermentation enhances the release of sugars, organic acids, and phenolic compounds in wheat bran.

MLA

Nemes, Silvia Amalia, et al. “Integration of Ultrasound and Microwave Pretreatments with Solid-State Fermentation Enhances the Release of Sugars, Organic Acids, and Phenolic Compounds in Wheat Bran.” Food Chemistry, vol. 463, Jan. 2025, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.foodchem.2024.141237.

APA

Nemes, S. A., Mitrea, L., Teleky, B.-E., Dulf, E. H., Călinoiu, L. F., Ranga, F., Elekes, D.-G.-A., Diaconeasa, Z., Dulf, F. V., & Vodnar, D. C. (2025). Integration of ultrasound and microwave pretreatments with solid-state fermentation enhances the release of sugars, organic acids, and phenolic compounds in wheat bran. Food Chemistry, 463, N.PAG. https://doi.org/10.1016/j.foodchem.2024.141237

Chicago

Nemes, Silvia Amalia, Laura Mitrea, Bernadette-Emoke Teleky, Eva H. Dulf, Lavinia Florina Călinoiu, Floricuta Ranga, Deborah-Gertrude-Alice Elekes, Zorita Diaconeasa, Francisc Vasile Dulf, and Dan Cristian Vodnar. 2025. “Integration of Ultrasound and Microwave Pretreatments with Solid-State Fermentation Enhances the Release of Sugars, Organic Acids, and Phenolic Compounds in Wheat Bran.” Food Chemistry 463 (January): N.PAG. doi:10.1016/j.foodchem.2024.141237.