Yang, L.; Zhao, Y.; Zhou, Y.; Zhao, Q.; Yuan, S.; Ma, C.; Dong, L.; Luo, Y.; Hu, X.; Chen, F.;
et al. Study on Physicochemical Properties, Antioxidant Activity and Flavor Quality in the Fermentation of a Plant-Based Beverage by Different Lactic Acid Bacteria. Foods 2025, 14, 3761.
https://doi.org/10.3390/foods14213761
AMA Style
Yang L, Zhao Y, Zhou Y, Zhao Q, Yuan S, Ma C, Dong L, Luo Y, Hu X, Chen F,
et al. Study on Physicochemical Properties, Antioxidant Activity and Flavor Quality in the Fermentation of a Plant-Based Beverage by Different Lactic Acid Bacteria. Foods. 2025; 14(21):3761.
https://doi.org/10.3390/foods14213761
Chicago/Turabian Style
Yang, Liu, Yifan Zhao, Yingzhuo Zhou, Qian Zhao, Shaohua Yuan, Chen Ma, Li Dong, Yinghua Luo, Xiaosong Hu, Fang Chen,
and et al. 2025. "Study on Physicochemical Properties, Antioxidant Activity and Flavor Quality in the Fermentation of a Plant-Based Beverage by Different Lactic Acid Bacteria" Foods 14, no. 21: 3761.
https://doi.org/10.3390/foods14213761
APA Style
Yang, L., Zhao, Y., Zhou, Y., Zhao, Q., Yuan, S., Ma, C., Dong, L., Luo, Y., Hu, X., Chen, F., & Li, D.
(2025). Study on Physicochemical Properties, Antioxidant Activity and Flavor Quality in the Fermentation of a Plant-Based Beverage by Different Lactic Acid Bacteria. Foods, 14(21), 3761.
https://doi.org/10.3390/foods14213761
