Liu, H.; Tang, Y.; Deng, Z.; Yang, J.; Gan, D.
Boosting the Antioxidant Potential of Polymeric Proanthocyanidins in Litchi (Litchi chinensis Sonn.) Pericarp via Biotransformation of Utilizing Lactobacillus Plantarum. Foods 2023, 12, 2384.
https://doi.org/10.3390/foods12122384
AMA Style
Liu H, Tang Y, Deng Z, Yang J, Gan D.
Boosting the Antioxidant Potential of Polymeric Proanthocyanidins in Litchi (Litchi chinensis Sonn.) Pericarp via Biotransformation of Utilizing Lactobacillus Plantarum. Foods. 2023; 12(12):2384.
https://doi.org/10.3390/foods12122384
Chicago/Turabian Style
Liu, Haocheng, Yuqian Tang, Zhaowen Deng, Jiguo Yang, and Dan Gan.
2023. "Boosting the Antioxidant Potential of Polymeric Proanthocyanidins in Litchi (Litchi chinensis Sonn.) Pericarp via Biotransformation of Utilizing Lactobacillus Plantarum" Foods 12, no. 12: 2384.
https://doi.org/10.3390/foods12122384
APA Style
Liu, H., Tang, Y., Deng, Z., Yang, J., & Gan, D.
(2023). Boosting the Antioxidant Potential of Polymeric Proanthocyanidins in Litchi (Litchi chinensis Sonn.) Pericarp via Biotransformation of Utilizing Lactobacillus Plantarum. Foods, 12(12), 2384.
https://doi.org/10.3390/foods12122384