Jakubczyk, K.; Łopusiewicz, Ł.; Kika, J.; Janda-Milczarek, K.; Skonieczna-Żydecka, K.
Fermented Tea as a Food with Functional Value—Its Microbiological Profile, Antioxidant Potential and Phytochemical Composition. Foods 2024, 13, 50.
https://doi.org/10.3390/foods13010050
AMA Style
Jakubczyk K, Łopusiewicz Ł, Kika J, Janda-Milczarek K, Skonieczna-Żydecka K.
Fermented Tea as a Food with Functional Value—Its Microbiological Profile, Antioxidant Potential and Phytochemical Composition. Foods. 2024; 13(1):50.
https://doi.org/10.3390/foods13010050
Chicago/Turabian Style
Jakubczyk, Karolina, Łukasz Łopusiewicz, Joanna Kika, Katarzyna Janda-Milczarek, and Karolina Skonieczna-Żydecka.
2024. "Fermented Tea as a Food with Functional Value—Its Microbiological Profile, Antioxidant Potential and Phytochemical Composition" Foods 13, no. 1: 50.
https://doi.org/10.3390/foods13010050
APA Style
Jakubczyk, K., Łopusiewicz, Ł., Kika, J., Janda-Milczarek, K., & Skonieczna-Żydecka, K.
(2024). Fermented Tea as a Food with Functional Value—Its Microbiological Profile, Antioxidant Potential and Phytochemical Composition. Foods, 13(1), 50.
https://doi.org/10.3390/foods13010050