Article Versions Notes

Xiong R-G, Wu S-X, Cheng J, Saimaiti A, Liu Q, Shang A, Zhou D-D, Huang S-Y, Gan R-Y, Li H-B. Antioxidant Activities, Phenolic Compounds, and Sensory Acceptability of Kombucha-Fermented Beverages from Bamboo Leaf and Mulberry Leaf. Antioxidants. 2023; 12(8):1573. https://doi.org/10.3390/antiox12081573

Xiong, Ruo-Gu, Si-Xia Wu, Jin Cheng, Adila Saimaiti, Qing Liu, Ao Shang, Dan-Dan Zhou, Si-Yu Huang, Ren-You Gan, and Hua-Bin Li. 2023. "Antioxidant Activities, Phenolic Compounds, and Sensory Acceptability of Kombucha-Fermented Beverages from Bamboo Leaf and Mulberry Leaf" Antioxidants 12, no. 8: 1573. https://doi.org/10.3390/antiox12081573

Xiong, R. -G., Wu, S. -X., Cheng, J., Saimaiti, A., Liu, Q., Shang, A., Zhou, D. -D., Huang, S. -Y., Gan, R. -Y., & Li, H. -B. (2023). Antioxidant Activities, Phenolic Compounds, and Sensory Acceptability of Kombucha-Fermented Beverages from Bamboo Leaf and Mulberry Leaf. Antioxidants, 12(8), 1573. https://doi.org/10.3390/antiox12081573