Chou, Y.-C.; Lin, H.-W.; Wang, C.-Y.; Hsieh, C.-C.; Santoso, S.P.; Lin, S.-P.; Cheng, K.-C.
Enhancing Antioxidant Benefits of Kombucha Through Optimized Glucuronic Acid by Selected Symbiotic Fermentation Culture. Antioxidants 2024, 13, 1323.
https://doi.org/10.3390/antiox13111323
AMA Style
Chou Y-C, Lin H-W, Wang C-Y, Hsieh C-C, Santoso SP, Lin S-P, Cheng K-C.
Enhancing Antioxidant Benefits of Kombucha Through Optimized Glucuronic Acid by Selected Symbiotic Fermentation Culture. Antioxidants. 2024; 13(11):1323.
https://doi.org/10.3390/antiox13111323
Chicago/Turabian Style
Chou, Yu-Chieh, Hui-Wen Lin, Chung-Yi Wang, Chen-Che Hsieh, Shella Permatasari Santoso, Shin-Ping Lin, and Kuan-Chen Cheng.
2024. "Enhancing Antioxidant Benefits of Kombucha Through Optimized Glucuronic Acid by Selected Symbiotic Fermentation Culture" Antioxidants 13, no. 11: 1323.
https://doi.org/10.3390/antiox13111323
APA Style
Chou, Y.-C., Lin, H.-W., Wang, C.-Y., Hsieh, C.-C., Santoso, S. P., Lin, S.-P., & Cheng, K.-C.
(2024). Enhancing Antioxidant Benefits of Kombucha Through Optimized Glucuronic Acid by Selected Symbiotic Fermentation Culture. Antioxidants, 13(11), 1323.
https://doi.org/10.3390/antiox13111323