Effect of fermentation using Chrysonillia crassa and Monascus purpureus on nutritional quality, antioxidant, and antimicrobial activities of used rice as a poultry feed ingredient

MLA

Turrini Yudiarti, et al. “Effect of Fermentation Using Chrysonillia Crassa and Monascus Purpureus on Nutritional Quality, Antioxidant, and Antimicrobial Activities of Used Rice as a Poultry Feed Ingredient.” Journal of Advanced Veterinary and Animal Research, vol. 6, no. 2, June 2019, pp. 168–73. EBSCOhost, https://doi.org/10.5455/javar.2019.f328.

APA

Turrini Yudiarti, Sugiharto Sugiharto, Isroli Isroli, Endang Widiastuti, Hanny Indrat Wahyuni, & Tri Agus Sartono. (2019). Effect of fermentation using Chrysonillia crassa and Monascus purpureus on nutritional quality, antioxidant, and antimicrobial activities of used rice as a poultry feed ingredient. Journal of Advanced Veterinary and Animal Research, 6(2), 168–173. https://doi.org/10.5455/javar.2019.f328

Chicago

Turrini Yudiarti, Sugiharto Sugiharto, Isroli Isroli, Endang Widiastuti, Hanny Indrat Wahyuni, and Tri Agus Sartono. 2019. “Effect of Fermentation Using Chrysonillia Crassa and Monascus Purpureus on Nutritional Quality, Antioxidant, and Antimicrobial Activities of Used Rice as a Poultry Feed Ingredient.” Journal of Advanced Veterinary and Animal Research 6 (2): 168–73. doi:10.5455/javar.2019.f328.