Article Versions Notes

Dong A, Dong X, Dai X, Gao Y, Ning Y, Fan X, Liu H. Preparation of Suaeda Tea Through Semi-Solid Fermentation Utilizing Kluyveromyces marxianus, Komagataeibacter europaeus, and Acetobacter schutzenbachii: Physicochemical Characteristics, Process Optimization, and Antioxidant Activity. BioTech. 2025; 14(4):83. https://doi.org/10.3390/biotech14040083

Dong, Aoqi, Xiaoying Dong, Xinying Dai, Yanru Gao, Yuewen Ning, Xiya Fan, and Haiyan Liu. 2025. "Preparation of Suaeda Tea Through Semi-Solid Fermentation Utilizing Kluyveromyces marxianus, Komagataeibacter europaeus, and Acetobacter schutzenbachii: Physicochemical Characteristics, Process Optimization, and Antioxidant Activity" BioTech 14, no. 4: 83. https://doi.org/10.3390/biotech14040083

Dong, A., Dong, X., Dai, X., Gao, Y., Ning, Y., Fan, X., & Liu, H. (2025). Preparation of Suaeda Tea Through Semi-Solid Fermentation Utilizing Kluyveromyces marxianus, Komagataeibacter europaeus, and Acetobacter schutzenbachii: Physicochemical Characteristics, Process Optimization, and Antioxidant Activity. BioTech, 14(4), 83. https://doi.org/10.3390/biotech14040083