The Role of Fermentation and Drying on the Changes in Bioactive Properties, Seconder Metabolites, Fatty Acids and Sensory Properties of Green Jalapeño Peppers.

MLA

Mohamed Ahmed, Isam A., et al. “The Role of Fermentation and Drying on the Changes in Bioactive Properties, Seconder Metabolites, Fatty Acids and Sensory Properties of Green Jalapeño Peppers.” Processes, vol. 12, no. 10, Oct. 2024, p. 2291. EBSCOhost, https://doi.org/10.3390/pr12102291.

APA

Mohamed Ahmed, I. A., AlJuhaimi, F., Özcan, M. M., Uslu, N., & Walayat, N. (2024). The Role of Fermentation and Drying on the Changes in Bioactive Properties, Seconder Metabolites, Fatty Acids and Sensory Properties of Green Jalapeño Peppers. Processes, 12(10), 2291. https://doi.org/10.3390/pr12102291

Chicago

Mohamed Ahmed, Isam A., Fahad AlJuhaimi, Mehmet Musa Özcan, Nurhan Uslu, and Noman Walayat. 2024. “The Role of Fermentation and Drying on the Changes in Bioactive Properties, Seconder Metabolites, Fatty Acids and Sensory Properties of Green Jalapeño Peppers.” Processes 12 (10): 2291. doi:10.3390/pr12102291.