APA (7th ed.) Citation

Rahmani, R., Beaufort, S., Villarreal-Soto, S. A., Taillandier, P., Bouajila, J., & Debouba, M. (2019). Kombucha fermentation of African mustard (Brassica tournefortii) leaves: Chemical composition and bioactivity. Food bioscience, 30, 100414-9. https://doi.org/10.1016/j.fbio.2019.100414

Chicago Style (17th ed.) Citation

Rahmani, Rami, Sandra Beaufort, Silvia Alejandra Villarreal-Soto, Patricia Taillandier, Jalloul Bouajila, and Mohamed Debouba. "Kombucha Fermentation of African Mustard (Brassica Tournefortii) Leaves: Chemical Composition and Bioactivity." Food Bioscience 30 (2019): 100414-9. https://doi.org/10.1016/j.fbio.2019.100414.

MLA (9th ed.) Citation

Rahmani, Rami, et al. "Kombucha Fermentation of African Mustard (Brassica Tournefortii) Leaves: Chemical Composition and Bioactivity." Food Bioscience, vol. 30, 2019, pp. 100414-9, https://doi.org/10.1016/j.fbio.2019.100414.