Lai, S.-F.; Chen, Y.-W.; Lee, S.-M.; Huang, H.-Y.; Huang, Y.-H.; Lu, Y.-C.; Chen, C.-W.
Development and Optimization of Black Rice (Oryza sativa L.) Sourdough Fermented by Levilactobacillus brevis LUC 247 for Physicochemical Characteristics and Antioxidant Capacity. Foods 2023, 12, 1389.
https://doi.org/10.3390/foods12071389
AMA Style
Lai S-F, Chen Y-W, Lee S-M, Huang H-Y, Huang Y-H, Lu Y-C, Chen C-W.
Development and Optimization of Black Rice (Oryza sativa L.) Sourdough Fermented by Levilactobacillus brevis LUC 247 for Physicochemical Characteristics and Antioxidant Capacity. Foods. 2023; 12(7):1389.
https://doi.org/10.3390/foods12071389
Chicago/Turabian Style
Lai, Syue-Fong, Yi-Wen Chen, Shin-Mei Lee, Hsin-Yu Huang, Yu-Hsin Huang, Ying-Chen Lu, and Chih-Wei Chen.
2023. "Development and Optimization of Black Rice (Oryza sativa L.) Sourdough Fermented by Levilactobacillus brevis LUC 247 for Physicochemical Characteristics and Antioxidant Capacity" Foods 12, no. 7: 1389.
https://doi.org/10.3390/foods12071389
APA Style
Lai, S.-F., Chen, Y.-W., Lee, S.-M., Huang, H.-Y., Huang, Y.-H., Lu, Y.-C., & Chen, C.-W.
(2023). Development and Optimization of Black Rice (Oryza sativa L.) Sourdough Fermented by Levilactobacillus brevis LUC 247 for Physicochemical Characteristics and Antioxidant Capacity. Foods, 12(7), 1389.
https://doi.org/10.3390/foods12071389
