Zhao, Y.; Yang, R.; Wang, W.; Sun, T.; Han, X.; Ai, M.; Huang, S.
Study on Nutritional Characteristics, Antioxidant Activity, and Volatile Compounds in Non-Saccharomyces cerevisiae–Lactiplantibacillus plantarum Co-Fermented Prune Juice. Foods 2025, 14, 1966.
https://doi.org/10.3390/foods14111966
AMA Style
Zhao Y, Yang R, Wang W, Sun T, Han X, Ai M, Huang S.
Study on Nutritional Characteristics, Antioxidant Activity, and Volatile Compounds in Non-Saccharomyces cerevisiae–Lactiplantibacillus plantarum Co-Fermented Prune Juice. Foods. 2025; 14(11):1966.
https://doi.org/10.3390/foods14111966
Chicago/Turabian Style
Zhao, Yu, Rui Yang, Wei Wang, Tongle Sun, Xinyao Han, Mingxun Ai, and Shihao Huang.
2025. "Study on Nutritional Characteristics, Antioxidant Activity, and Volatile Compounds in Non-Saccharomyces cerevisiae–Lactiplantibacillus plantarum Co-Fermented Prune Juice" Foods 14, no. 11: 1966.
https://doi.org/10.3390/foods14111966
APA Style
Zhao, Y., Yang, R., Wang, W., Sun, T., Han, X., Ai, M., & Huang, S.
(2025). Study on Nutritional Characteristics, Antioxidant Activity, and Volatile Compounds in Non-Saccharomyces cerevisiae–Lactiplantibacillus plantarum Co-Fermented Prune Juice. Foods, 14(11), 1966.
https://doi.org/10.3390/foods14111966
