Order Article Reprints

Naumenko N, Fatkullin R, Popova N, Ruskina A, Kalinina I, Morozov R, Avdin VV, Antonova A, Vasileva E. Effect of a Combination of Ultrasonic Germination and Fermentation Processes on the Antioxidant Activity and γ-Aminobutyric Acid Content of Food Ingredients. Fermentation. 2023; 9(3):246. https://doi.org/10.3390/fermentation9030246

Naumenko, Natalya, Rinat Fatkullin, Natalia Popova, Alena Ruskina, Irina Kalinina, Roman Morozov, Vyacheslav V. Avdin, Anastasia Antonova, and Elizaveta Vasileva. 2023. "Effect of a Combination of Ultrasonic Germination and Fermentation Processes on the Antioxidant Activity and γ-Aminobutyric Acid Content of Food Ingredients" Fermentation 9, no. 3: 246. https://doi.org/10.3390/fermentation9030246

Naumenko, N., Fatkullin, R., Popova, N., Ruskina, A., Kalinina, I., Morozov, R., Avdin, V. V., Antonova, A., & Vasileva, E. (2023). Effect of a Combination of Ultrasonic Germination and Fermentation Processes on the Antioxidant Activity and γ-Aminobutyric Acid Content of Food Ingredients. Fermentation, 9(3), 246. https://doi.org/10.3390/fermentation9030246