Shi, F.; Qin, Y.; Qiu, S.; Luo, Y.
Nutrients, Phytochemicals, and Antioxidant Capacity of Red Raspberry Nectar Fermented with Lacticaseibacillus paracasei. Foods 2024, 13, 3666.
https://doi.org/10.3390/foods13223666
AMA Style
Shi F, Qin Y, Qiu S, Luo Y.
Nutrients, Phytochemicals, and Antioxidant Capacity of Red Raspberry Nectar Fermented with Lacticaseibacillus paracasei. Foods. 2024; 13(22):3666.
https://doi.org/10.3390/foods13223666
Chicago/Turabian Style
Shi, Feng, Yin Qin, Shuyi Qiu, and You Luo.
2024. "Nutrients, Phytochemicals, and Antioxidant Capacity of Red Raspberry Nectar Fermented with Lacticaseibacillus paracasei" Foods 13, no. 22: 3666.
https://doi.org/10.3390/foods13223666
APA Style
Shi, F., Qin, Y., Qiu, S., & Luo, Y.
(2024). Nutrients, Phytochemicals, and Antioxidant Capacity of Red Raspberry Nectar Fermented with Lacticaseibacillus paracasei. Foods, 13(22), 3666.
https://doi.org/10.3390/foods13223666