Silva, J. M. F. (2020). Assessing antioxidant and antimicrobial potential of brewery, winery and olive oil byproducts extracts produced through solid state fermentation in European sea bass.
Chicago Style (17th ed.) CitationSilva, João Manuel Félix. Assessing Antioxidant and Antimicrobial Potential of Brewery, Winery and Olive Oil Byproducts Extracts Produced Through Solid State Fermentation in European Sea Bass. 2020.
MLA (8th ed.) CitationSilva, João Manuel Félix. Assessing Antioxidant and Antimicrobial Potential of Brewery, Winery and Olive Oil Byproducts Extracts Produced Through Solid State Fermentation in European Sea Bass. 2020.
Warning: These citations may not always be 100% accurate.