Chen, Y.; Zhang, L.; Chen, Y.; Wang, H.; Ge, W.; Xue, Z.; Cui, X.; Wang, X.; Liao, A.; Hu, Y.;
et al. Impact of Co-Fermentation on the Soluble Pentosan, Total Phenol, Antioxidant Activity, and Flavor Properties of Wheat Bran. Microorganisms 2025, 13, 1546.
https://doi.org/10.3390/microorganisms13071546
AMA Style
Chen Y, Zhang L, Chen Y, Wang H, Ge W, Xue Z, Cui X, Wang X, Liao A, Hu Y,
et al. Impact of Co-Fermentation on the Soluble Pentosan, Total Phenol, Antioxidant Activity, and Flavor Properties of Wheat Bran. Microorganisms. 2025; 13(7):1546.
https://doi.org/10.3390/microorganisms13071546
Chicago/Turabian Style
Chen, Yan, Li Zhang, Yifan Chen, Hongling Wang, Wenpei Ge, Zhanying Xue, Xinran Cui, Xin Wang, Aimei Liao, Yuansen Hu,
and et al. 2025. "Impact of Co-Fermentation on the Soluble Pentosan, Total Phenol, Antioxidant Activity, and Flavor Properties of Wheat Bran" Microorganisms 13, no. 7: 1546.
https://doi.org/10.3390/microorganisms13071546
APA Style
Chen, Y., Zhang, L., Chen, Y., Wang, H., Ge, W., Xue, Z., Cui, X., Wang, X., Liao, A., Hu, Y., & Liu, N.
(2025). Impact of Co-Fermentation on the Soluble Pentosan, Total Phenol, Antioxidant Activity, and Flavor Properties of Wheat Bran. Microorganisms, 13(7), 1546.
https://doi.org/10.3390/microorganisms13071546
