Zhang, C.; Zhang, H.; Lin, S.; Su, L.
Bioprocessing of Sargassum fusiforme via Lactobacillus Fermentation: Effects on Nutrient Composition, Organoleptic Properties, and In Vitro Antioxidant and Hypoglycemic Activities. Foods 2025, 14, 1385.
https://doi.org/10.3390/foods14081385
AMA Style
Zhang C, Zhang H, Lin S, Su L.
Bioprocessing of Sargassum fusiforme via Lactobacillus Fermentation: Effects on Nutrient Composition, Organoleptic Properties, and In Vitro Antioxidant and Hypoglycemic Activities. Foods. 2025; 14(8):1385.
https://doi.org/10.3390/foods14081385
Chicago/Turabian Style
Zhang, Chao, Houyun Zhang, Shengli Lin, and Laijin Su.
2025. "Bioprocessing of Sargassum fusiforme via Lactobacillus Fermentation: Effects on Nutrient Composition, Organoleptic Properties, and In Vitro Antioxidant and Hypoglycemic Activities" Foods 14, no. 8: 1385.
https://doi.org/10.3390/foods14081385
APA Style
Zhang, C., Zhang, H., Lin, S., & Su, L.
(2025). Bioprocessing of Sargassum fusiforme via Lactobacillus Fermentation: Effects on Nutrient Composition, Organoleptic Properties, and In Vitro Antioxidant and Hypoglycemic Activities. Foods, 14(8), 1385.
https://doi.org/10.3390/foods14081385