Article Versions Notes

Johnson NAN, Adade SY-SS, Ekumah J-N, Li Y, Betchem G, Issaka E, Ma Y. Efficacy of Ultrasound-Assisted Lactic Acid Fermentation and Its Effect on the Nutritional and Sensory Quality of Novel Chickpea-Based Beverage. Fermentation. 2023; 9(6):495. https://doi.org/10.3390/fermentation9060495

Johnson, Nana Adwoa Nkuma, Selorm Yao-Say Solomon Adade, John-Nelson Ekumah, Yanshu Li, Garba Betchem, Eliasu Issaka, and Yongkun Ma. 2023. "Efficacy of Ultrasound-Assisted Lactic Acid Fermentation and Its Effect on the Nutritional and Sensory Quality of Novel Chickpea-Based Beverage" Fermentation 9, no. 6: 495. https://doi.org/10.3390/fermentation9060495

Johnson, N. A. N., Adade, S. Y. -S. S., Ekumah, J. -N., Li, Y., Betchem, G., Issaka, E., & Ma, Y. (2023). Efficacy of Ultrasound-Assisted Lactic Acid Fermentation and Its Effect on the Nutritional and Sensory Quality of Novel Chickpea-Based Beverage. Fermentation, 9(6), 495. https://doi.org/10.3390/fermentation9060495