Lu, J.-J.; Cheng, M.-C.; Khumsupan, D.; Hsieh, C.-C.; Hsieh, C.-W.; Cheng, K.-C.
Evaluation of Fermented Turmeric Milk by Lactic Acid Bacteria to Prevent UV-Induced Oxidative Stress in Human Fibroblast Cells. Fermentation 2023, 9, 230.
https://doi.org/10.3390/fermentation9030230
AMA Style
Lu J-J, Cheng M-C, Khumsupan D, Hsieh C-C, Hsieh C-W, Cheng K-C.
Evaluation of Fermented Turmeric Milk by Lactic Acid Bacteria to Prevent UV-Induced Oxidative Stress in Human Fibroblast Cells. Fermentation. 2023; 9(3):230.
https://doi.org/10.3390/fermentation9030230
Chicago/Turabian Style
Lu, Jheng-Jhe, Meng-Chun Cheng, Darin Khumsupan, Chen-Che Hsieh, Chang-Wei Hsieh, and Kuan-Chen Cheng.
2023. "Evaluation of Fermented Turmeric Milk by Lactic Acid Bacteria to Prevent UV-Induced Oxidative Stress in Human Fibroblast Cells" Fermentation 9, no. 3: 230.
https://doi.org/10.3390/fermentation9030230
APA Style
Lu, J. -J., Cheng, M. -C., Khumsupan, D., Hsieh, C. -C., Hsieh, C. -W., & Cheng, K. -C.
(2023). Evaluation of Fermented Turmeric Milk by Lactic Acid Bacteria to Prevent UV-Induced Oxidative Stress in Human Fibroblast Cells. Fermentation, 9(3), 230.
https://doi.org/10.3390/fermentation9030230