APA (7th ed.) Citation

Frantz, S. C., Melgar, B., Wischral, D., da Silva, G. C., Calhelha, R. C., Siqueira, F. G. d., . . . Barros, L. (2026). Solid-State Fermentation with Macrofungi: A Strategy for Improving the Nutritional and Bioactive Profile of Carioca Bean and Rice Flours. Applied Sciences (2076-3417), 16(11), 5334. https://doi.org/10.3390/app16115334

Chicago Style (17th ed.) Citation

Frantz, Suélen C., Bruno Melgar, Daiana Wischral, Guilherme C. da Silva, Ricardo C. Calhelha, Félix G. de Siqueira, Tiane C. Finimundy, Priscila Z. Bassinello, and Lillian Barros. "Solid-State Fermentation with Macrofungi: A Strategy for Improving the Nutritional and Bioactive Profile of Carioca Bean and Rice Flours." Applied Sciences (2076-3417) 16, no. 11 (2026): 5334. https://doi.org/10.3390/app16115334.

MLA (9th ed.) Citation

Frantz, Suélen C., et al. "Solid-State Fermentation with Macrofungi: A Strategy for Improving the Nutritional and Bioactive Profile of Carioca Bean and Rice Flours." Applied Sciences (2076-3417), vol. 16, no. 11, 2026, p. 5334, https://doi.org/10.3390/app16115334.