Cite
MLA Citation
Gong Chen et al.. “Enhancing three phenolic fractions of oats (Avena sativa L.) and their antioxidant activities by solid-state fermentation with Monascus anka and Bacillus subtilis.” Journal of cereal science, vol. 93, 2020, p. . http://access.bl.uk/ark:/81055/vdc_100104125986.0x00002b