Cite
Physicochemical Properties and Bacterial Community Profiling of Optimal Mahewu (A Fermented Food Product) Prepared Using White and Yellow Maize with Different Inocula.
MLA
Daji, Grace Abosede, et al. “Physicochemical Properties and Bacterial Community Profiling of Optimal Mahewu (A Fermented Food Product) Prepared Using White and Yellow Maize with Different Inocula.” Foods (Basel, Switzerland), vol. 11, no. 20, Oct. 2022. EBSCOhost, https://doi.org/10.3390/foods11203171.
APA
Daji, G. A., Green, E., Abrahams, A., Oyedeji, A. B., Masenya, K., Kondiah, K., & Adebo, O. A. (2022). Physicochemical Properties and Bacterial Community Profiling of Optimal Mahewu (A Fermented Food Product) Prepared Using White and Yellow Maize with Different Inocula. Foods (Basel, Switzerland), 11(20). https://doi.org/10.3390/foods11203171
Chicago
Daji, Grace Abosede, Ezekiel Green, Adrian Abrahams, Ajibola Bamikole Oyedeji, Kedibone Masenya, Kulsum Kondiah, and Oluwafemi Ayodeji Adebo. 2022. “Physicochemical Properties and Bacterial Community Profiling of Optimal Mahewu (A Fermented Food Product) Prepared Using White and Yellow Maize with Different Inocula.” Foods (Basel, Switzerland) 11 (20). doi:10.3390/foods11203171.