Cheng, J.; Zhou, D.-D.; Xiong, R.-G.; Wu, S.-X.; Huang, S.-Y.; Saimaiti, A.; Xu, X.-Y.; Tang, G.-Y.; Li, H.-B.; Li, S.
Effects of Fermentation with Kombucha Symbiotic Culture of Bacteria and Yeasts on Antioxidant Activities, Bioactive Compounds and Sensory Indicators of Rhodiola rosea and Salvia miltiorrhiza Beverages. Molecules 2024, 29, 3809.
https://doi.org/10.3390/molecules29163809
AMA Style
Cheng J, Zhou D-D, Xiong R-G, Wu S-X, Huang S-Y, Saimaiti A, Xu X-Y, Tang G-Y, Li H-B, Li S.
Effects of Fermentation with Kombucha Symbiotic Culture of Bacteria and Yeasts on Antioxidant Activities, Bioactive Compounds and Sensory Indicators of Rhodiola rosea and Salvia miltiorrhiza Beverages. Molecules. 2024; 29(16):3809.
https://doi.org/10.3390/molecules29163809
Chicago/Turabian Style
Cheng, Jin, Dan-Dan Zhou, Ruo-Gu Xiong, Si-Xia Wu, Si-Yu Huang, Adila Saimaiti, Xiao-Yu Xu, Guo-Yi Tang, Hua-Bin Li, and Sha Li.
2024. "Effects of Fermentation with Kombucha Symbiotic Culture of Bacteria and Yeasts on Antioxidant Activities, Bioactive Compounds and Sensory Indicators of Rhodiola rosea and Salvia miltiorrhiza Beverages" Molecules 29, no. 16: 3809.
https://doi.org/10.3390/molecules29163809
APA Style
Cheng, J., Zhou, D. -D., Xiong, R. -G., Wu, S. -X., Huang, S. -Y., Saimaiti, A., Xu, X. -Y., Tang, G. -Y., Li, H. -B., & Li, S.
(2024). Effects of Fermentation with Kombucha Symbiotic Culture of Bacteria and Yeasts on Antioxidant Activities, Bioactive Compounds and Sensory Indicators of Rhodiola rosea and Salvia miltiorrhiza Beverages. Molecules, 29(16), 3809.
https://doi.org/10.3390/molecules29163809
