Qayyum, A.; Junejo, S.A.; Xu, Z.; Hassan, M.Z.; Liu, B.; Chen, Z.
The Effect of Lactic Acid Bacteria Fermentation on the Anti-Diabetic Activity of Pumpkin Puree. Foods 2026, 15, 1882.
https://doi.org/10.3390/foods15111882
AMA Style
Qayyum A, Junejo SA, Xu Z, Hassan MZ, Liu B, Chen Z.
The Effect of Lactic Acid Bacteria Fermentation on the Anti-Diabetic Activity of Pumpkin Puree. Foods. 2026; 15(11):1882.
https://doi.org/10.3390/foods15111882
Chicago/Turabian Style
Qayyum, Aqsa, Shahid Ahmed Junejo, Zuoting Xu, Muhammad Zubair Hassan, Bingjie Liu, and Zhong Chen.
2026. "The Effect of Lactic Acid Bacteria Fermentation on the Anti-Diabetic Activity of Pumpkin Puree" Foods 15, no. 11: 1882.
https://doi.org/10.3390/foods15111882
APA Style
Qayyum, A., Junejo, S. A., Xu, Z., Hassan, M. Z., Liu, B., & Chen, Z.
(2026). The Effect of Lactic Acid Bacteria Fermentation on the Anti-Diabetic Activity of Pumpkin Puree. Foods, 15(11), 1882.
https://doi.org/10.3390/foods15111882