Meng, C.; Xie, J.; Chen, J.; Xuan, J.; Zeng, Z.; Lai, M.; Kang, X.; Li, J.; Liu, G.; Tu, J.;
et al. Fermentation of Pediococcus pentosaceus JC30 Improves Phytochemical, Flavor Characteristics and Antioxidant Activity of Mulberry Leaves. Molecules 2025, 30, 1703.
https://doi.org/10.3390/molecules30081703
AMA Style
Meng C, Xie J, Chen J, Xuan J, Zeng Z, Lai M, Kang X, Li J, Liu G, Tu J,
et al. Fermentation of Pediococcus pentosaceus JC30 Improves Phytochemical, Flavor Characteristics and Antioxidant Activity of Mulberry Leaves. Molecules. 2025; 30(8):1703.
https://doi.org/10.3390/molecules30081703
Chicago/Turabian Style
Meng, Caiyan, Jiawen Xie, Jiaqi Chen, Jiajia Xuan, Zhuoying Zeng, Minghua Lai, Xuerui Kang, Jiayun Li, Guanhui Liu, Jie Tu,
and et al. 2025. "Fermentation of Pediococcus pentosaceus JC30 Improves Phytochemical, Flavor Characteristics and Antioxidant Activity of Mulberry Leaves" Molecules 30, no. 8: 1703.
https://doi.org/10.3390/molecules30081703
APA Style
Meng, C., Xie, J., Chen, J., Xuan, J., Zeng, Z., Lai, M., Kang, X., Li, J., Liu, G., Tu, J., & Tao, H.
(2025). Fermentation of Pediococcus pentosaceus JC30 Improves Phytochemical, Flavor Characteristics and Antioxidant Activity of Mulberry Leaves. Molecules, 30(8), 1703.
https://doi.org/10.3390/molecules30081703