Sheng, Z.; Zhou, D.; Niu, L.; Zheng, Y.
Static Magnetic Field-Assisted Fermentation of Ginkgo biloba Leaves by Lacticaseibacillus paracasei: Process Optimization for Total Flavonoids, Nutritional Components, and Hypoglycemic Activity Analysis. Fermentation 2026, 12, 439.
https://doi.org/10.3390/fermentation12090439
AMA Style
Sheng Z, Zhou D, Niu L, Zheng Y.
Static Magnetic Field-Assisted Fermentation of Ginkgo biloba Leaves by Lacticaseibacillus paracasei: Process Optimization for Total Flavonoids, Nutritional Components, and Hypoglycemic Activity Analysis. Fermentation. 2026; 12(9):439.
https://doi.org/10.3390/fermentation12090439
Chicago/Turabian Style
Sheng, Zhicun, Die Zhou, Lin Niu, and Yi Zheng.
2026. "Static Magnetic Field-Assisted Fermentation of Ginkgo biloba Leaves by Lacticaseibacillus paracasei: Process Optimization for Total Flavonoids, Nutritional Components, and Hypoglycemic Activity Analysis" Fermentation 12, no. 9: 439.
https://doi.org/10.3390/fermentation12090439
APA Style
Sheng, Z., Zhou, D., Niu, L., & Zheng, Y.
(2026). Static Magnetic Field-Assisted Fermentation of Ginkgo biloba Leaves by Lacticaseibacillus paracasei: Process Optimization for Total Flavonoids, Nutritional Components, and Hypoglycemic Activity Analysis. Fermentation, 12(9), 439.
https://doi.org/10.3390/fermentation12090439