APA (7th ed.) Citation

Yu-Chieh Chou, Hui-Wen Lin, Chung-Yi Wang, Chen-Che Hsieh, Shella Permatasari Santoso, Shin-Ping Lin, & Kuan-Chen Cheng. (2024). Enhancing Antioxidant Benefits of Kombucha Through Optimized Glucuronic Acid by Selected Symbiotic Fermentation Culture. MDPI AG.

Chicago Style (17th ed.) Citation

Yu-Chieh Chou, Hui-Wen Lin, Chung-Yi Wang, Chen-Che Hsieh, Shella Permatasari Santoso, Shin-Ping Lin, and Kuan-Chen Cheng. Enhancing Antioxidant Benefits of Kombucha Through Optimized Glucuronic Acid by Selected Symbiotic Fermentation Culture. MDPI AG, 2024.

MLA (9th ed.) Citation

Yu-Chieh Chou, et al. Enhancing Antioxidant Benefits of Kombucha Through Optimized Glucuronic Acid by Selected Symbiotic Fermentation Culture. MDPI AG, 2024.