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The oxidative decomposition, under anaerobic conditions, of complex substances through the action of enzymes or ferments, produced by microorganisms. Bacteria, molds, and yeasts are the principal groups of organisms involved. Fermentations of economic importance are those involved in the production of alcohol, alcoholic beverages, lactic and butyric acids, and bread.
Venes, Donald, editor. "Fermentation." Taber's Medical Dictionary, 23rd ed., F.A. Davis Company, 2017. Taber's Online, www.tabers.com/tabersonline/view/Tabers-Dictionary/747745/all/fermentation.
Fermentation. In: Venes D, ed. Taber's Medical Dictionary. 23rd ed. F.A. Davis Company; 2017. https://www.tabers.com/tabersonline/view/Tabers-Dictionary/747745/all/fermentation. Accessed May 22, 2019.
Fermentation. (2017). In Venes, D. (Ed.), Taber's Medical Dictionary. Available from https://www.tabers.com/tabersonline/view/Tabers-Dictionary/747745/all/fermentation
Fermentation [Internet]. In: Venes D, editors. Taber's Medical Dictionary. F.A. Davis Company; 2017. [cited 2019 May 22]. Available from: https://www.tabers.com/tabersonline/view/Tabers-Dictionary/747745/all/fermentation.
* Article titles in AMA citation format should be in sentence-case
TY - ELEC
T1 - fermentation
ID - 747745
ED - Venes,Donald,
BT - Taber's Medical Dictionary
UR - https://www.tabers.com/tabersonline/view/Tabers-Dictionary/747745/all/fermentation
PB - F.A. Davis Company
ET - 23
DB - Taber's Online
DP - Unbound Medicine