Order Article Reprints

Zhao Y-S, Eweys AS, Zhang J-Y, Zhu Y, Bai J, Darwesh OM, Zhang H-B, Xiao X. Fermentation Affects the Antioxidant Activity of Plant-Based Food Material through the Release and Production of Bioactive Components. Antioxidants. 2021; 10(12):2004. https://doi.org/10.3390/antiox10122004

Zhao, Yan-Sheng, Aya Samy Eweys, Jia-Yan Zhang, Ying Zhu, Juan Bai, Osama M. Darwesh, Hai-Bo Zhang, and Xiang Xiao. 2021. "Fermentation Affects the Antioxidant Activity of Plant-Based Food Material through the Release and Production of Bioactive Components" Antioxidants 10, no. 12: 2004. https://doi.org/10.3390/antiox10122004

Zhao, Y.-S., Eweys, A. S., Zhang, J.-Y., Zhu, Y., Bai, J., Darwesh, O. M., Zhang, H.-B., & Xiao, X. (2021). Fermentation Affects the Antioxidant Activity of Plant-Based Food Material through the Release and Production of Bioactive Components. Antioxidants, 10(12), 2004. https://doi.org/10.3390/antiox10122004