Akmal, U.; Ghori, I.; Elasbali, A.M.; Alharbi, B.; Farid, A.; Alamri, A.S.; Muzammal, M.; Asdaq, S.M.B.; Naiel, M.A.E.; Ghazanfar, S.
Probiotic and Antioxidant Potential of the Lactobacillus Spp. Isolated from Artisanal Fermented Pickles. Fermentation 2022, 8, 328.
https://doi.org/10.3390/fermentation8070328
AMA Style
Akmal U, Ghori I, Elasbali AM, Alharbi B, Farid A, Alamri AS, Muzammal M, Asdaq SMB, Naiel MAE, Ghazanfar S.
Probiotic and Antioxidant Potential of the Lactobacillus Spp. Isolated from Artisanal Fermented Pickles. Fermentation. 2022; 8(7):328.
https://doi.org/10.3390/fermentation8070328
Chicago/Turabian Style
Akmal, Urva, Ifra Ghori, Abdelbaset Mohamed Elasbali, Bandar Alharbi, Arshad Farid, Abdulhakeem S. Alamri, Muhammad Muzammal, Syed Mohammed Basheeruddin Asdaq, Mohammed A. E. Naiel, and Shakira Ghazanfar.
2022. "Probiotic and Antioxidant Potential of the Lactobacillus Spp. Isolated from Artisanal Fermented Pickles" Fermentation 8, no. 7: 328.
https://doi.org/10.3390/fermentation8070328
APA Style
Akmal, U., Ghori, I., Elasbali, A. M., Alharbi, B., Farid, A., Alamri, A. S., Muzammal, M., Asdaq, S. M. B., Naiel, M. A. E., & Ghazanfar, S.
(2022). Probiotic and Antioxidant Potential of the Lactobacillus Spp. Isolated from Artisanal Fermented Pickles. Fermentation, 8(7), 328.
https://doi.org/10.3390/fermentation8070328
