Article Versions Notes

Zou J, Hu Y, Li K, Liu Y, Li M, Pan X, Chang X. Chestnuts in Fermented Rice Beverages Increase Metabolite Diversity and Antioxidant Activity While Reducing Cellular Oxidative Damage. Foods. 2023; 12(1):164. https://doi.org/10.3390/foods12010164

Zou, Jing, Yinghong Hu, Kuo Li, Yang Liu, Miao Li, Xinyuan Pan, and Xuedong Chang. 2023. "Chestnuts in Fermented Rice Beverages Increase Metabolite Diversity and Antioxidant Activity While Reducing Cellular Oxidative Damage" Foods 12, no. 1: 164. https://doi.org/10.3390/foods12010164

Zou, J., Hu, Y., Li, K., Liu, Y., Li, M., Pan, X., & Chang, X. (2023). Chestnuts in Fermented Rice Beverages Increase Metabolite Diversity and Antioxidant Activity While Reducing Cellular Oxidative Damage. Foods, 12(1), 164. https://doi.org/10.3390/foods12010164