APA (7th ed.) Citation

Kalu, S. C., Olaoye, O. A., & Ukom, A. N. (2026). Effect of lactic acid bacteria fermentation and tigernut supplementation on the nutritional quality and microbial safety of Kunun zaki beverage. Records of Agricultural & Food Chemistry, 6(1), 1. https://doi.org/10.25135/rafc.2601.3793

Chicago Style (17th ed.) Citation

Kalu, Sandra Chidinma, Olusegun Ayodele Olaoye, and Anthony Nwankwo Ukom. "Effect of Lactic Acid Bacteria Fermentation and Tigernut Supplementation on the Nutritional Quality and Microbial Safety of Kunun Zaki Beverage." Records of Agricultural & Food Chemistry 6, no. 1 (2026): 1. https://doi.org/10.25135/rafc.2601.3793.

MLA (9th ed.) Citation

Kalu, Sandra Chidinma, et al. "Effect of Lactic Acid Bacteria Fermentation and Tigernut Supplementation on the Nutritional Quality and Microbial Safety of Kunun Zaki Beverage." Records of Agricultural & Food Chemistry, vol. 6, no. 1, 2026, p. 1, https://doi.org/10.25135/rafc.2601.3793.