Guan, Y.; Zhao, T.; Zhang, A.; Zhang, D.; Huang, X.; Fang, X.; Geng, J.; Gang, J.
A Potential Diabetic-Friendly Food Material: Optimization, Nutritional Quality, Structural Characteristics, and Functional Properties of Oat and Purple Potato Fermented by Ganoderma lucidum Mycelium. Fermentation 2024, 10, 618.
https://doi.org/10.3390/fermentation10120618
AMA Style
Guan Y, Zhao T, Zhang A, Zhang D, Huang X, Fang X, Geng J, Gang J.
A Potential Diabetic-Friendly Food Material: Optimization, Nutritional Quality, Structural Characteristics, and Functional Properties of Oat and Purple Potato Fermented by Ganoderma lucidum Mycelium. Fermentation. 2024; 10(12):618.
https://doi.org/10.3390/fermentation10120618
Chicago/Turabian Style
Guan, Yingxian, Tong Zhao, Anrong Zhang, Di Zhang, Xiaoxiao Huang, Xiao Fang, Jiajun Geng, and Jie Gang.
2024. "A Potential Diabetic-Friendly Food Material: Optimization, Nutritional Quality, Structural Characteristics, and Functional Properties of Oat and Purple Potato Fermented by Ganoderma lucidum Mycelium" Fermentation 10, no. 12: 618.
https://doi.org/10.3390/fermentation10120618
APA Style
Guan, Y., Zhao, T., Zhang, A., Zhang, D., Huang, X., Fang, X., Geng, J., & Gang, J.
(2024). A Potential Diabetic-Friendly Food Material: Optimization, Nutritional Quality, Structural Characteristics, and Functional Properties of Oat and Purple Potato Fermented by Ganoderma lucidum Mycelium. Fermentation, 10(12), 618.
https://doi.org/10.3390/fermentation10120618