Article Versions Notes

Zhou D-D, Saimaiti A, Luo M, Huang S-Y, Xiong R-G, Shang A, Gan R-Y, Li H-B. Fermentation with Tea Residues Enhances Antioxidant Activities and Polyphenol Contents in Kombucha Beverages. Antioxidants. 2022; 11(1):155. https://doi.org/10.3390/antiox11010155

Zhou, Dan-Dan, Adila Saimaiti, Min Luo, Si-Yu Huang, Ruo-Gu Xiong, Ao Shang, Ren-You Gan, and Hua-Bin Li. 2022. "Fermentation with Tea Residues Enhances Antioxidant Activities and Polyphenol Contents in Kombucha Beverages" Antioxidants 11, no. 1: 155. https://doi.org/10.3390/antiox11010155

Zhou, D.-D., Saimaiti, A., Luo, M., Huang, S.-Y., Xiong, R.-G., Shang, A., Gan, R.-Y., & Li, H.-B. (2022). Fermentation with Tea Residues Enhances Antioxidant Activities and Polyphenol Contents in Kombucha Beverages. Antioxidants, 11(1), 155. https://doi.org/10.3390/antiox11010155