APA (7th ed.) Citation

Takei, N., Miyashita, A., Kuda, T., Xia, Y., Koga, K., Nakamura, A., & Takahashi, H. (2023). Antioxidant capacity of wheat bran fermented with gut indigenous Bifidobacterium and its antagonistic effect on food‐related pathogens in vitro. Food bioengineering, 2(3), 223-232. https://doi.org/10.1002/fbe2.12061

Chicago Style (17th ed.) Citation

Takei, Natsumi, Ayumi Miyashita, Takashi Kuda, Yumeng Xia, Kazuya Koga, Ayaka Nakamura, and Hajime Takahashi. "Antioxidant Capacity of Wheat Bran Fermented with Gut Indigenous Bifidobacterium and Its Antagonistic Effect on Food‐related Pathogens in Vitro." Food Bioengineering 2, no. 3 (2023): 223-232. https://doi.org/10.1002/fbe2.12061.

MLA (9th ed.) Citation

Takei, Natsumi, et al. "Antioxidant Capacity of Wheat Bran Fermented with Gut Indigenous Bifidobacterium and Its Antagonistic Effect on Food‐related Pathogens in Vitro." Food Bioengineering, vol. 2, no. 3, 2023, pp. 223-232, https://doi.org/10.1002/fbe2.12061.