Chaluvadi, S.; Hotchkiss, A.T., Jr.; Smith, B.; McVaugh, B.; White, A.K.; Guron, G.K.P.; Renye, J.A.; Yam, K.L.
Key Kombucha Process Parameters for Optimal Bioactive Compounds and Flavor Quality. Fermentation 2024, 10, 605.
https://doi.org/10.3390/fermentation10120605
AMA Style
Chaluvadi S, Hotchkiss AT Jr., Smith B, McVaugh B, White AK, Guron GKP, Renye JA, Yam KL.
Key Kombucha Process Parameters for Optimal Bioactive Compounds and Flavor Quality. Fermentation. 2024; 10(12):605.
https://doi.org/10.3390/fermentation10120605
Chicago/Turabian Style
Chaluvadi, Saikiran, Arland T. Hotchkiss, Jr., Benjamin Smith, Bianca McVaugh, Andre K. White, Giselle K. P. Guron, John A. Renye, and Kit L. Yam.
2024. "Key Kombucha Process Parameters for Optimal Bioactive Compounds and Flavor Quality" Fermentation 10, no. 12: 605.
https://doi.org/10.3390/fermentation10120605
APA Style
Chaluvadi, S., Hotchkiss, A. T., Jr., Smith, B., McVaugh, B., White, A. K., Guron, G. K. P., Renye, J. A., & Yam, K. L.
(2024). Key Kombucha Process Parameters for Optimal Bioactive Compounds and Flavor Quality. Fermentation, 10(12), 605.
https://doi.org/10.3390/fermentation10120605