Chestnuts in Fermented Rice Beverages Increase Metabolite Diversity and Antioxidant Activity While Reducing Cellular Oxidative Damage.

MLA

Zou, Jing, et al. “Chestnuts in Fermented Rice Beverages Increase Metabolite Diversity and Antioxidant Activity While Reducing Cellular Oxidative Damage.” Foods, vol. 12, no. 1, Jan. 2023, p. 164. EBSCOhost, https://doi.org/10.3390/foods12010164.

APA

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

Chicago

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 (1): 164. doi:10.3390/foods12010164.