Pei, Y.; Zheng, Y.; Yuen, M.; Yuen, T.; Yuen, H.; Peng, Q.
Preparation, Quality Analysis and Antioxidant Activity of Sea Buckthorn (Hippophae rhamnoides L.) Kombucha Beverage at Different Fermentation Temperatures. Foods 2025, 14, 1325.
https://doi.org/10.3390/foods14081325
AMA Style
Pei Y, Zheng Y, Yuen M, Yuen T, Yuen H, Peng Q.
Preparation, Quality Analysis and Antioxidant Activity of Sea Buckthorn (Hippophae rhamnoides L.) Kombucha Beverage at Different Fermentation Temperatures. Foods. 2025; 14(8):1325.
https://doi.org/10.3390/foods14081325
Chicago/Turabian Style
Pei, Yichao, Yuanju Zheng, Michael Yuen, Tina Yuen, Hywel Yuen, and Qiang Peng.
2025. "Preparation, Quality Analysis and Antioxidant Activity of Sea Buckthorn (Hippophae rhamnoides L.) Kombucha Beverage at Different Fermentation Temperatures" Foods 14, no. 8: 1325.
https://doi.org/10.3390/foods14081325
APA Style
Pei, Y., Zheng, Y., Yuen, M., Yuen, T., Yuen, H., & Peng, Q.
(2025). Preparation, Quality Analysis and Antioxidant Activity of Sea Buckthorn (Hippophae rhamnoides L.) Kombucha Beverage at Different Fermentation Temperatures. Foods, 14(8), 1325.
https://doi.org/10.3390/foods14081325
