Zhao, Y.; Liu, D.; Zhang, J.; Shen, J.; Cao, J.; Gu, H.; Cui, M.; He, L.; Chen, G.; Liu, S.;
et al. Improving Soluble Phenolic Profile and Antioxidant Activity of Grape Pomace Seeds through Fungal Solid-State Fermentation. Foods 2024, 13, 1158.
https://doi.org/10.3390/foods13081158
AMA Style
Zhao Y, Liu D, Zhang J, Shen J, Cao J, Gu H, Cui M, He L, Chen G, Liu S,
et al. Improving Soluble Phenolic Profile and Antioxidant Activity of Grape Pomace Seeds through Fungal Solid-State Fermentation. Foods. 2024; 13(8):1158.
https://doi.org/10.3390/foods13081158
Chicago/Turabian Style
Zhao, Yuzhu, Doudou Liu, Jiaxuan Zhang, Jiaxin Shen, Jiamin Cao, Huawei Gu, Mengqing Cui, Ling He, Gong Chen, Shuwen Liu,
and et al. 2024. "Improving Soluble Phenolic Profile and Antioxidant Activity of Grape Pomace Seeds through Fungal Solid-State Fermentation" Foods 13, no. 8: 1158.
https://doi.org/10.3390/foods13081158
APA Style
Zhao, Y., Liu, D., Zhang, J., Shen, J., Cao, J., Gu, H., Cui, M., He, L., Chen, G., Liu, S., & Shi, K.
(2024). Improving Soluble Phenolic Profile and Antioxidant Activity of Grape Pomace Seeds through Fungal Solid-State Fermentation. Foods, 13(8), 1158.
https://doi.org/10.3390/foods13081158
