Boudjouan, F.; Perpetuini, G.; Tofalo, R.; Waché, Y.; Debbache, N.B.
Microbial Exopolysaccharides, Redox Modulation, and Antioxidant Activity in Fermented Foods. Antioxidants 2026, 15, 665.
https://doi.org/10.3390/antiox15060665
AMA Style
Boudjouan F, Perpetuini G, Tofalo R, Waché Y, Debbache NB.
Microbial Exopolysaccharides, Redox Modulation, and Antioxidant Activity in Fermented Foods. Antioxidants. 2026; 15(6):665.
https://doi.org/10.3390/antiox15060665
Chicago/Turabian Style
Boudjouan, Fares, Giorgia Perpetuini, Rosanna Tofalo, Yves Waché, and Nadjet Benaida Debbache.
2026. "Microbial Exopolysaccharides, Redox Modulation, and Antioxidant Activity in Fermented Foods" Antioxidants 15, no. 6: 665.
https://doi.org/10.3390/antiox15060665
APA Style
Boudjouan, F., Perpetuini, G., Tofalo, R., Waché, Y., & Debbache, N. B.
(2026). Microbial Exopolysaccharides, Redox Modulation, and Antioxidant Activity in Fermented Foods. Antioxidants, 15(6), 665.
https://doi.org/10.3390/antiox15060665