Order Article Reprints

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

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

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