Fermentation of enzymatical feijoa fruit juice by probiotic bacteria: nutritional composition, bioactive phenolics, and antioxidant activities.

MLA

Peng, Yuanyuan, et al. “Fermentation of Enzymatical Feijoa Fruit Juice by Probiotic Bacteria: Nutritional Composition, Bioactive Phenolics, and Antioxidant Activities.” Journal of Food Measurement & Characterization, vol. 18, no. 10, Oct. 2024, pp. 8564–76. EBSCOhost, https://doi.org/10.1007/s11694-024-02825-y.

APA

Peng, Y., He, H., Li, Y., Zhao, J., Wang, B., Wei, Y., Yu, J., Chen, Q., & Wang, D. (2024). Fermentation of enzymatical feijoa fruit juice by probiotic bacteria: nutritional composition, bioactive phenolics, and antioxidant activities. Journal of Food Measurement & Characterization, 18(10), 8564–8576. https://doi.org/10.1007/s11694-024-02825-y

Chicago

Peng, Yuanyuan, Hui He, Yuanpeng Li, Jinyan Zhao, Baiqian Wang, Yunlu Wei, Jian Yu, Qiyang Chen, and Dan Wang. 2024. “Fermentation of Enzymatical Feijoa Fruit Juice by Probiotic Bacteria: Nutritional Composition, Bioactive Phenolics, and Antioxidant Activities.” Journal of Food Measurement & Characterization 18 (10): 8564–76. doi:10.1007/s11694-024-02825-y.