Singh, D., & Tripathi, S. (2025). Integrated Upstream and Downstream Processing of Sorghum-Based Beer Fermentation Using Saccharomyces cerevisiae with Honey as a Natural Flavor Enhancer. Zenodo.
Chicago Style (17th ed.) CitationSingh, Dhirendra, and Shivanshi Tripathi. Integrated Upstream and Downstream Processing of Sorghum-Based Beer Fermentation Using Saccharomyces Cerevisiae with Honey as a Natural Flavor Enhancer. Zenodo, 2025.
MLA (9th ed.) CitationSingh, Dhirendra, and Shivanshi Tripathi. Integrated Upstream and Downstream Processing of Sorghum-Based Beer Fermentation Using Saccharomyces Cerevisiae with Honey as a Natural Flavor Enhancer. Zenodo, 2025.
Warning: These citations may not always be 100% accurate.