Lin, C.I.; Fan, C.H.; Tsai, S.H.; Chang, C.H.; Yang, C.M.; Shi, B.H.; Tsai, Y.H.; Lee, M.Y.
Valorization of Lemon Processing By-Products Through Multi-Strain Fermentation: Strain-Specific Changes in Flavonoids, Limonoids, and Antioxidant Capacity. Antioxidants 2026, 15, 730.
https://doi.org/10.3390/antiox15060730
AMA Style
Lin CI, Fan CH, Tsai SH, Chang CH, Yang CM, Shi BH, Tsai YH, Lee MY.
Valorization of Lemon Processing By-Products Through Multi-Strain Fermentation: Strain-Specific Changes in Flavonoids, Limonoids, and Antioxidant Capacity. Antioxidants. 2026; 15(6):730.
https://doi.org/10.3390/antiox15060730
Chicago/Turabian Style
Lin, Ching I., Chih Hsuan Fan, Shu Hsien Tsai, Chia Hsin Chang, Chiao Min Yang, Bao Hong Shi, Ying Hsuan Tsai, and Ming Yi Lee.
2026. "Valorization of Lemon Processing By-Products Through Multi-Strain Fermentation: Strain-Specific Changes in Flavonoids, Limonoids, and Antioxidant Capacity" Antioxidants 15, no. 6: 730.
https://doi.org/10.3390/antiox15060730
APA Style
Lin, C. I., Fan, C. H., Tsai, S. H., Chang, C. H., Yang, C. M., Shi, B. H., Tsai, Y. H., & Lee, M. Y.
(2026). Valorization of Lemon Processing By-Products Through Multi-Strain Fermentation: Strain-Specific Changes in Flavonoids, Limonoids, and Antioxidant Capacity. Antioxidants, 15(6), 730.
https://doi.org/10.3390/antiox15060730