Chou, Y., Lin, H., Wang, C., Hsieh, C., Santoso, S. P., Lin, S., & Cheng, K. Enhancing Antioxidant Benefits of Kombucha Through Optimized Glucuronic Acid by Selected Symbiotic Fermentation Culture. MDPI AG.
Chicago Style (17th ed.) CitationChou, Yu-Chieh, Hui-Wen Lin, Chung-Yi Wang, Chen-Che Hsieh, Shella Permatasari Santoso, Shin-Ping Lin, and Kuan-Chen Cheng. Enhancing Antioxidant Benefits of Kombucha Through Optimized Glucuronic Acid by Selected Symbiotic Fermentation Culture. MDPI AG.
MLA (9th ed.) CitationChou, Yu-Chieh, et al. Enhancing Antioxidant Benefits of Kombucha Through Optimized Glucuronic Acid by Selected Symbiotic Fermentation Culture. MDPI AG.
Warning: These citations may not always be 100% accurate.