Study of the Formation of Neuromodulatory Compounds in Fermented Products Based on Triticale, Naked Oat, and Amaranth Grains
- DOI
- 10.3390/foods15173146
- Published
- 2026-09-04
- Container
- Foods
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/foods15173146,
title = {Study of the Formation of Neuromodulatory Compounds in Fermented Products Based on Triticale, Naked Oat, and Amaranth Grains},
author = {Svetlana Kamanova and Gaukhar Akshorayeva and Begzhan Kalemshariv and Dina Khamitova and Indira Temirova and Saule Saduakhasova and Cemile Yılmaz and Neslihan Göncüoğlu Taş and Vural Gökmen and Gulnazym Ospankulova},
year = {2026},
journal = {Foods},
doi = {10.3390/foods15173146},
url = {https://doi.org/10.3390/foods15173146}
}RIS
TY - JOUR TI - Study of the Formation of Neuromodulatory Compounds in Fermented Products Based on Triticale, Naked Oat, and Amaranth Grains AU - Svetlana Kamanova AU - Gaukhar Akshorayeva AU - Begzhan Kalemshariv AU - Dina Khamitova AU - Indira Temirova AU - Saule Saduakhasova AU - Cemile Yılmaz AU - Neslihan Göncüoğlu Taş AU - Vural Gökmen AU - Gulnazym Ospankulova PY - 2026 JO - Foods DO - 10.3390/foods15173146 UR - https://doi.org/10.3390/foods15173146 ER -
APA
Kamanova, S., Akshorayeva, G., Kalemshariv, B., Khamitova, D., Temirova, I., Saduakhasova, S., Yılmaz, C., Taş, N. G., Gökmen, V., & Ospankulova, G. (2026). Study of the Formation of Neuromodulatory Compounds in Fermented Products Based on Triticale, Naked Oat, and Amaranth Grains. Foods. https://doi.org/10.3390/foods15173146
Source records
- crossref · retrieved 2026-09-26T03:34:25.698Z