APA (7th ed.) Citation

AM, A., MM, R., MF, M., R, S., FM, S., MA, H., . . . TM, E. (2024). Production of natural flavor compounds using Bacillus subtilis-fermented soybean meal extract and their biological potential: A comprehensive in vitro study. Frontiers in nutrition, 10, 1280209. https://doi.org/10.3389/fnut.2023.1280209

Chicago Style (17th ed.) Citation

AM, Abd-Alrahman, Ramadan MM, Maraay MF, Salem R, Saleh FM, Hashim MA, Zhernyakova A, and El-Messery TM. "Production of Natural Flavor Compounds Using Bacillus Subtilis-fermented Soybean Meal Extract and Their Biological Potential: A Comprehensive in Vitro Study." Frontiers in Nutrition 10 (2024): 1280209. https://doi.org/10.3389/fnut.2023.1280209.

MLA (9th ed.) Citation

AM, Abd-Alrahman, et al. "Production of Natural Flavor Compounds Using Bacillus Subtilis-fermented Soybean Meal Extract and Their Biological Potential: A Comprehensive in Vitro Study." Frontiers in Nutrition, vol. 10, 2024, p. 1280209, https://doi.org/10.3389/fnut.2023.1280209.