Fan, J.; Guo, W.; Xiao, Z.; Deng, J.; Shi, F.
Lacticaseibacillus rhamnosus Fermentation Ameliorates Physicochemical Properties, Physiological Activity, and Volatile and Non-Volatile Compounds of Mango Juice: Preliminary Results at Laboratory Scale. Foods 2025, 14, 609.
https://doi.org/10.3390/foods14040609
AMA Style
Fan J, Guo W, Xiao Z, Deng J, Shi F.
Lacticaseibacillus rhamnosus Fermentation Ameliorates Physicochemical Properties, Physiological Activity, and Volatile and Non-Volatile Compounds of Mango Juice: Preliminary Results at Laboratory Scale. Foods. 2025; 14(4):609.
https://doi.org/10.3390/foods14040609
Chicago/Turabian Style
Fan, Jinlin, Weiling Guo, Zheng Xiao, Jiacong Deng, and Feifei Shi.
2025. "Lacticaseibacillus rhamnosus Fermentation Ameliorates Physicochemical Properties, Physiological Activity, and Volatile and Non-Volatile Compounds of Mango Juice: Preliminary Results at Laboratory Scale" Foods 14, no. 4: 609.
https://doi.org/10.3390/foods14040609
APA Style
Fan, J., Guo, W., Xiao, Z., Deng, J., & Shi, F.
(2025). Lacticaseibacillus rhamnosus Fermentation Ameliorates Physicochemical Properties, Physiological Activity, and Volatile and Non-Volatile Compounds of Mango Juice: Preliminary Results at Laboratory Scale. Foods, 14(4), 609.
https://doi.org/10.3390/foods14040609