Peng, S.; Yang, L.; Zhou, W.; Yuan, Y.; Liao, L.; Huang, X.; Zhang, C.; Gong, X.; Li, J.
Effects of Lacticaseibacillus casei LK-1 Fermentation on Physicochemical Properties, Chemical Compositions, Antioxidant Activities and Volatile Profiles of Pineapple Juice. Foods 2025, 14, 3474.
https://doi.org/10.3390/foods14203474
AMA Style
Peng S, Yang L, Zhou W, Yuan Y, Liao L, Huang X, Zhang C, Gong X, Li J.
Effects of Lacticaseibacillus casei LK-1 Fermentation on Physicochemical Properties, Chemical Compositions, Antioxidant Activities and Volatile Profiles of Pineapple Juice. Foods. 2025; 14(20):3474.
https://doi.org/10.3390/foods14203474
Chicago/Turabian Style
Peng, Shaodan, Lian Yang, Wei Zhou, Yuan Yuan, Liangkun Liao, Xiaobing Huang, Chenghui Zhang, Xiao Gong, and Jihua Li.
2025. "Effects of Lacticaseibacillus casei LK-1 Fermentation on Physicochemical Properties, Chemical Compositions, Antioxidant Activities and Volatile Profiles of Pineapple Juice" Foods 14, no. 20: 3474.
https://doi.org/10.3390/foods14203474
APA Style
Peng, S., Yang, L., Zhou, W., Yuan, Y., Liao, L., Huang, X., Zhang, C., Gong, X., & Li, J.
(2025). Effects of Lacticaseibacillus casei LK-1 Fermentation on Physicochemical Properties, Chemical Compositions, Antioxidant Activities and Volatile Profiles of Pineapple Juice. Foods, 14(20), 3474.
https://doi.org/10.3390/foods14203474
