Wanyo, P.; Chamsai, T.; Toontom, N.; Nghiep, L.K.; Tudpor, K.
Evaluation of In Vitro Digested Mulberry Leaf Tea Kombucha: A Functional Fermented Beverage with Antioxidant, Anti-Inflammatory, Antihyperglycemic, and Antihypertensive Potentials. Fermentation 2025, 11, 258.
https://doi.org/10.3390/fermentation11050258
AMA Style
Wanyo P, Chamsai T, Toontom N, Nghiep LK, Tudpor K.
Evaluation of In Vitro Digested Mulberry Leaf Tea Kombucha: A Functional Fermented Beverage with Antioxidant, Anti-Inflammatory, Antihyperglycemic, and Antihypertensive Potentials. Fermentation. 2025; 11(5):258.
https://doi.org/10.3390/fermentation11050258
Chicago/Turabian Style
Wanyo, Pitchaporn, Tossaporn Chamsai, Nitchara Toontom, Le Ke Nghiep, and Kukiat Tudpor.
2025. "Evaluation of In Vitro Digested Mulberry Leaf Tea Kombucha: A Functional Fermented Beverage with Antioxidant, Anti-Inflammatory, Antihyperglycemic, and Antihypertensive Potentials" Fermentation 11, no. 5: 258.
https://doi.org/10.3390/fermentation11050258
APA Style
Wanyo, P., Chamsai, T., Toontom, N., Nghiep, L. K., & Tudpor, K.
(2025). Evaluation of In Vitro Digested Mulberry Leaf Tea Kombucha: A Functional Fermented Beverage with Antioxidant, Anti-Inflammatory, Antihyperglycemic, and Antihypertensive Potentials. Fermentation, 11(5), 258.
https://doi.org/10.3390/fermentation11050258