Xiong, R., Wu, S., Cheng, J., Saimaiti, A., Liu, Q., Shang, A., . . . Li, H. (2023). Antioxidant Activities, Phenolic Compounds, and Sensory Acceptability of Kombucha-Fermented Beverages from Bamboo Leaf and Mulberry Leaf. MDPI AG.
Chicago Style (17th ed.) CitationXiong, Ruo-Gu, et al. Antioxidant Activities, Phenolic Compounds, and Sensory Acceptability of Kombucha-Fermented Beverages from Bamboo Leaf and Mulberry Leaf. MDPI AG, 2023.
MLA (9th ed.) CitationXiong, Ruo-Gu, et al. Antioxidant Activities, Phenolic Compounds, and Sensory Acceptability of Kombucha-Fermented Beverages from Bamboo Leaf and Mulberry Leaf. MDPI AG, 2023.
Warning: These citations may not always be 100% accurate.