Ruo-Gu Xiong, Si-Xia Wu, Jin Cheng, Adila Saimaiti, Qing Liu, Ao Shang, . . . Hua-Bin Li. (2023). Antioxidant Activities, Phenolic Compounds, and Sensory Acceptability of Kombucha-Fermented Beverages from Bamboo Leaf and Mulberry Leaf. MDPI AG.
Chicago Style (17th ed.) CitationRuo-Gu Xiong, et al. Antioxidant Activities, Phenolic Compounds, and Sensory Acceptability of Kombucha-Fermented Beverages from Bamboo Leaf and Mulberry Leaf. MDPI AG, 2023.
MLA (9th ed.) CitationRuo-Gu Xiong, et al. Antioxidant Activities, Phenolic Compounds, and Sensory Acceptability of Kombucha-Fermented Beverages from Bamboo Leaf and Mulberry Leaf. MDPI AG, 2023.
Warning: These citations may not always be 100% accurate.