Kinetic study of some flavor and bioactive compounds during fermentation of Parkia biglobosa.

MLA

Esse, Michel Y., et al. “Kinetic Study of Some Flavor and Bioactive Compounds during Fermentation of Parkia Biglobosa.” Journal of Food Processing & Preservation, vol. 46, no. 10, Oct. 2022, pp. 1–17. EBSCOhost, https://doi.org/10.1111/jfpp.16888.

APA

Esse, M. Y., Guehi, T. S., Lebrun, M., Morel, G., Grabulos, J., Mestres, C., & Achir, N. (2022). Kinetic study of some flavor and bioactive compounds during fermentation of Parkia biglobosa. Journal of Food Processing & Preservation, 46(10), 1–17. https://doi.org/10.1111/jfpp.16888

Chicago

Esse, Michel Y., Tagro S. Guehi, Marc Lebrun, Gilles Morel, Joël Grabulos, Christian Mestres, and Nawel Achir. 2022. “Kinetic Study of Some Flavor and Bioactive Compounds during Fermentation of Parkia Biglobosa.” Journal of Food Processing & Preservation 46 (10): 1–17. doi:10.1111/jfpp.16888.