APA (7th ed.) Citation

Mohammed, M. A., Yagoub, A. E. G. A., Subash-Babu, P., Al-Harbi, L. N., Yehia, H. M., Osman, M. A., . . . Alshammari, G. M. (2026). Lactiplantibacillus plantarum ATCC 8014 fermentation of pearl millet: Impacts of autoclaving modes and fermentation time on the nutrient content, bioactive compounds, and antioxidant potential. Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 38(1), 1. https://doi.org/10.15586/ijfs.v38i1.3313

Chicago Style (17th ed.) Citation

Mohammed, Mohammed A., Abu El Gasim A. Yagoub, Pandurangan Subash-Babu, Laila Naif Al-Harbi, Hany M. Yehia, Magdi A. Osman, Abdullah Al Tamim, Mohammed A. Yahya, and Ghedeir M. Alshammari. "Lactiplantibacillus Plantarum ATCC 8014 Fermentation of Pearl Millet: Impacts of Autoclaving Modes and Fermentation Time on the Nutrient Content, Bioactive Compounds, and Antioxidant Potential." Italian Journal of Food Science / Rivista Italiana Di Scienza Degli Alimenti 38, no. 1 (2026): 1. https://doi.org/10.15586/ijfs.v38i1.3313.

MLA (9th ed.) Citation

Mohammed, Mohammed A., et al. "Lactiplantibacillus Plantarum ATCC 8014 Fermentation of Pearl Millet: Impacts of Autoclaving Modes and Fermentation Time on the Nutrient Content, Bioactive Compounds, and Antioxidant Potential." Italian Journal of Food Science / Rivista Italiana Di Scienza Degli Alimenti, vol. 38, no. 1, 2026, p. 1, https://doi.org/10.15586/ijfs.v38i1.3313.