Wang, Z.; Zheng, Y.; Lai, Z.; Kong, Z.; Hu, X.; Zhang, P.; Yang, Y.; Li, N.
Effect of Saccharomyces cerevisiae CICC 32883 Fermentation on the Structural Features and Antioxidant Protection Effect of Chinese Yam Polysaccharide. Foods 2025, 14, 564.
https://doi.org/10.3390/foods14040564
AMA Style
Wang Z, Zheng Y, Lai Z, Kong Z, Hu X, Zhang P, Yang Y, Li N.
Effect of Saccharomyces cerevisiae CICC 32883 Fermentation on the Structural Features and Antioxidant Protection Effect of Chinese Yam Polysaccharide. Foods. 2025; 14(4):564.
https://doi.org/10.3390/foods14040564
Chicago/Turabian Style
Wang, Zichao, Yi Zheng, Ziru Lai, Zhihao Kong, Xilei Hu, Peiyao Zhang, Yahui Yang, and Na Li.
2025. "Effect of Saccharomyces cerevisiae CICC 32883 Fermentation on the Structural Features and Antioxidant Protection Effect of Chinese Yam Polysaccharide" Foods 14, no. 4: 564.
https://doi.org/10.3390/foods14040564
APA Style
Wang, Z., Zheng, Y., Lai, Z., Kong, Z., Hu, X., Zhang, P., Yang, Y., & Li, N.
(2025). Effect of Saccharomyces cerevisiae CICC 32883 Fermentation on the Structural Features and Antioxidant Protection Effect of Chinese Yam Polysaccharide. Foods, 14(4), 564.
https://doi.org/10.3390/foods14040564
