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Li X, Gao W, Wang L, Chen Y, Cai Z, Wu D, Chen N, Jiang Q, Zheng Z, Zhu J, et al. Co-Fermentation of Lactobacillus Plantarum and Lactobacillus Casei Improves In Vitro Antioxidant Capacity and Quality of Apple Juice. Fermentation. 2025; 11(4):161. https://doi.org/10.3390/fermentation11040161

Li, Xiujun, Wensheng Gao, Lei Wang, Yan Chen, Zhenhe Cai, Di Wu, Ningyu Chen, Qiyong Jiang, Zhenjia Zheng, Jiansheng Zhu, and et al. 2025. "Co-Fermentation of Lactobacillus Plantarum and Lactobacillus Casei Improves In Vitro Antioxidant Capacity and Quality of Apple Juice" Fermentation 11, no. 4: 161. https://doi.org/10.3390/fermentation11040161

Li, X., Gao, W., Wang, L., Chen, Y., Cai, Z., Wu, D., Chen, N., Jiang, Q., Zheng, Z., Zhu, J., & Wang, Z. (2025). Co-Fermentation of Lactobacillus Plantarum and Lactobacillus Casei Improves In Vitro Antioxidant Capacity and Quality of Apple Juice. Fermentation, 11(4), 161. https://doi.org/10.3390/fermentation11040161